Candy Corn Sugar Cookies

Combine butter and 1 cup sugar in a large bowl; beat at medium speed until creamy. Add egg, lemon juice, lemon zest, and salt. Continue beating until well mixed. Add flour and baking soda; beat until well mixed.

Divide dough into thirds. Press one-third of the white dough evenly onto the bottom of a loaf pan that you have lined with foil, waxed, or parchment paper. Place another one-third of the dough into a bowl and add yellow and red food dye to make it orange (refer to the chart on the back of your box). Once it is mixed evenly, press the orange dough evenly over the white dough.

In another bowl, add the final amount of dough and dye it yellow. Press that evenly over the orange dough. Cover and refrigerate until firm (2 hours or overnight is best).

Once chilled, invert your loaf pan and unwrap the dough. Flip it back over and place it on a cutting board. Cut the loaf crosswise into 1/4-inch slices using a sharp knife, trimming edges to make them even, if necessary. Cut each slice into 6 wedges.

Place wedges 1-inch apart onto an ungreased cookie sheet. Bake for 7 to 10 minutes in a preheated 375-degree oven. Place cookies straight into a bowl with the remaining 1/2 cup sugar and coat. Place coated cookies on a baking rack to cool.