Makes five dozen cookies.
3 Cups Unsalted Butter, softened to room temperature
4 Cups Powdered Sugar
2 Large Eggs, at room temperature
2 Tablespoons Vanilla Extract
6-1/2 Cups Flour
1 Teaspoon Baking Powder
½ Teaspoon salt
.6 Fluid Ozs. Red Gel Food Coloring, adding enough to produce
.6 Fluid Ozs. Blue Gel Food Coloring, enough to produce the desired color
Preheat oven to 350 degrees.
Line cookie sheet with parchment paper.
In a large bowl, mix together the butter, powdered sugar, egg, and vanilla on low speed until combined. Increase the speed to medium and mix until creamy – about one minute.
Add flour, baking powder, and salt and mix on low until just combined.
Divide the dough into three equal portions.
Roll out one cookie dough portion, between two sheets of parchment paper, into a 12-omcj square, and set aside. This is the white portion of your cookies and will be in the middle between the red and blue layers.
Place the second cookie dough portion into a mixing bowl and add red food coloring. Mix on low until food coloring is evenly distributed, adding enough coloring gel to achieve the desired shade of red.
Roll out the red cookie dough, between two sheets of parchment paper, into a 12-inch square and set aside.
Place the third dough portion into a mixing bowl and add blue food coloring. Mix on low until food coloring is evenly distributed, adding enough coloring gel to achieve the desired shade of blue.
Roll out the blue cookie dough, between two sheets of parchment paper, into a 12-inch square and set aside.
Place the cookie dough sheets, still between sheets of parchment paper, into the refrigerator for 30 minutes to firm up, and make them easier to handle. Don’t let dough get too firm.
Remove dough sheets from the refrigerator and stack, them still between parchment paper.
Place a red sheet of cough on the bottom with the parchment side down, removing the top piece of parchment. Make sure you have enough parchment at one end to help with rolling the cookie dough. If needed, lay a bigger sheet of parchment on the counter and place the red cookie dough on that.
Next, remove the top layer of parchment from the white cookie dough. Then quickly turn it over and place it on top of the red layer with the remaining parchment side on top. Then remove the top layer of parchment.
Lastly, remove the top layer of the parchment from the blue cookie dough. Then quickly turn it over and place it on top of the white layer with the remaining parchment side on top. Then remove the top layer of parchment.
Using the bottom layer of parchment, begin rolling one end of the cookie dough into a log. Use the parchment paper to start the roll and then carefully pull the parchment away as you continue to roll all of the dough into a log.
You will likely see the red cookie dough start to break as you are rolling. That is normal. Just smooth it back together using your fingers.
Trim each end of the log.
Slice log into ½-inch pinwheel cookies and place them onto the parchment-lined cookie sheet, spacing 2” apart.
Bake for 8 to 10 minute – 8 minutes for a softer, chewier cookie – bake longer for crispier cookies.
Remove from oven and cool cookies for 2 to 3 minutes on a cookie sheet until firm enough to move to a cooling rack to cool completely.
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