Ingredients
Equipment
Method
Cookie Preparation
- Cream together softened butter and granulated sugar in a large mixing bowl for 3 minutes until light and fluffy.
- Incorporate the egg and vanilla extract, beating until well combined.
- Sift in the flour, baking powder, and salt, mixing on low speed until just combined.
- Divide the dough into three equal portions and tint each with food coloring—one pink, one brown, and one left uncolored.
- Roll each dough color into rectangles about ¼ inch thick and layer them in the order of pink, brown, and vanilla.
- Roll the layered dough into a tight log using parchment paper and chill in the refrigerator for 30 minutes.
- Preheat the oven to 350°F (175°C) and slice the chilled log into ¼-inch rounds.
- Bake on lined baking sheets for 10-12 minutes until set and slightly golden.
- Let cookies cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
Nutrition
Notes
To maintain clear layers, chill the dough before slicing and use gloved hands when coloring. Store cookies in an airtight container at room temperature for optimal freshness.