1 (1 ounce) square unsalted butter, softened
3 eggs white
2/3 cup vegetable oil
1/2 cup jelly beans
3 tablespoons brown sugar
1 tablespoon honey
1 teaspoon vanilla extract
1/2 cup orange juice
1/2 cup red wine
1/4 cup peach juice
6 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/8 teaspoon salt
1/2 cup orange juice
1 (8 ounce) can sweetened orange juice
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a large bowl, cream together the butter, eggs and oil until light and fluffy. Beat in the jelly beans, orange juice and brown sugar until well blended. Mix in the honey, lemon zest and orange juice. Stir until well blended.
In a small bowl, beat together the flour, baking powder, baking soda and salt. Mix in the orange juice. Stir until fully blended. Roll cup mixture into 12 balls.
Roll wrapper out on a shallow waxed paper backing. Place on waxed paper tablet. Place on waxed paper lined cookie sheet.
Bake 8 to 10 minutes in the preheated oven, until firm. Using a 2 tooth pick, poke holes in waxed paper. Remove wrapper from cookie sheet, roll and place seam side down on the cookie sheet. Cool completely. Return to cookie sheet. Chill 8 hours in refrigerator before cutting into 8 wedges. Cool completely and store in refrigerator for at least 2 months.