Tri Color Swirl Butter Cookies

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• Step 1

  In a medium bowl, sift together the flour, baking powder, and salt.

• Step 2

  In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth, about 2 minutes (I just used spoons). Add the sugar and continue beating until the mixture is light and fluffy, about 3 minutes. Add the eggs one at a time, beating between each addition, then add the vanilla.

• Step 3

  Turn the mixer off. Add the flour and then beat just until combined. remove the dough and separate it into three equal pieces. Shape one piece of the dough into a 4X4 inch square, wrap it securely in plastic wrap and place it in the fridge. (This will be the white portion of the cookies)

• Step 4

  Return one of the remaining pieces of dough to the stand mixer bowl and with the mixer on low add in the red, or other choice, food coloring until it reaches your desired color. remove the red dough, shape into a 4X4 inch square, wrap it securely in plastic wrap and place it in the fridge. (This will be the red portion of the cookie). Clean bowl and do again with your 3rd color. Refrigerate the dough for 30 minutes.

• Step 5

  Remove the dough from the fridge and cut each square in half to form two rectangles. Wrap half of each color of dough in plastic wrap and return it to the fridge. Place the red dough between two pieces of wax paper and roll it into a rectangle about 1/8 inch thick. Do this with all 6 rectangles of dough.

• Step 6

  Peel the top layer of wax paper off the red dough and then peel the wax paper off one side of the white dough and use the other side to transfer the white dough on top of the red dough. Peel off the wax paper from one side of the blue dough and use the other side to transfer it atop the white dough. Very lightly roll the three layers together.

• Step 7

  Starting at the shorter end of the rectangle, roll the dough as tightly as possible into a log. Repeating the rolling and stacking process with the remaining dough in the fridge. Wrap the logs in wax paper and then plastic wrap and refrigerate them for one hour.

• Step 8

  Remove the dough logs and roll them on the counter several times so they don't develop a flat side. Alternately, stand the rolls up in glasses in the fridge. Refrigerate the dough for 4 more hours.

• Step 9

  When ready to bake, preheat the oven to 350 degrees F and line two baking sheets with the parchment paper. Remove the dough from the fridge and slice each log into 1/4 inch rounds. Place the rounds about 2 inches apart on the baking sheets, as the cookies will expand when baked. Bake the cookies for 9 to 11 minutes until pale golden, and then transfer them to a rack to cool completely.

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