Ingredients
Method
Make the dough
- In a medium sized bowl, whisk together the flour, baking soda, and salt. Set aside.
- Pour the granulated sugar into a large bowl. Using your hands, massage the orange zest into the sugar to release the flavorful oils. Add the butter and use a hand or stand mixed fitted with a paddle attachment to beat on medium speed until smooth and creamy. Add the egg, egg yolk, and vanilla extract and beat until just combined. Add in the dry ingredients and beat on low speed until just combined.
Color the dough
- At this point, you can customize the colors you use. If you want to make a different flag, split the dough equally into the number of colors you will be using and dye each chunk. For a rainbow flag (as pictured), split the dough equally into six pieces (they will be small ish). Add a couple drops of red food coloring to one section and beat in a small bowl until just combined. Repeat with the remaining chunks of dough using one of the remaining five colors for each chunk.
- Once you have all of your colored dough pieces ready, press each one into a thick disk and wrap in cling wrap. Chill for 1 hour.
Shape the cookies
- Line a 9x5 inch loaf pan with aluminum foil.
- Once chilled, remove the colored dough disks from the fridge. Take the red dough and roll it out on a lightly floured surface into roughly a 9X5 inch rectangle. Try and limit how much flour you use, or else you run the risk of the layers not sticking together. Press that into the foil lined pan and smooth it out to make sure it completely covers the bottom in a flat layer. Repeat with each of the remaining dough colors, going in rainbow order and layering tightly on top of each other in the pan. Once layered, place a piece of cling wrap on top of the pan and chill for 2 hours and 30 minutes.
Bake the cookies
- Preheat the oven to 350℉. Line two baking sheets with parchment paper or a silicon baking mat.
- Remove the dough from the fridge. Pull it out of the pan and carefully peel the aluminum foil off of it. Place the brick of dough on a cutting board and slice the ends and sides off to give you straight sides. Then, slice the trimmed brick of dough into 1/2 inch thick strips. Slice them so they are 5 inches long (NOT the 9 inch direction). Then, cut each strip in half to form two rectangles. Place each rectangle on the previously prepared baking sheet, at least two inches apart. Bake for 11-13 minutes or until just starting to brown on the edges. Allow to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely.
Chocolate dip
- Place the chopped white chocolate and coconut oil in a microwave safe bowl. Melt in 30 second increments until melted completely. Once melted, dip the corner of each cookie in the white chocolate and place on a parchment lined baking sheet. Chill the cookies for 10 minutes to let the chocolate set.
- Enjoy! Cookies stay fresh for up to 1 week sealed in an airtight container at room temperature.