Holiday Pinwheel Cookies (Print Version)

# Ingredients:

01 - 1 1/4 cup (250g) sugar.
02 - 1 cup (225g) unsalted butter, room temperature.
03 - 1 teaspoon vanilla extract.
04 - 1/2 teaspoon baking powder.
05 - 1/2 teaspoon salt.
06 - 1 large egg.
07 - 3 cups (420g) all-purpose flour.
08 - 1/2 teaspoon liquid red food coloring.
09 - 1/2 teaspoon raspberry extract.

# Instructions:

01 - Beat sugar, butter, vanilla, baking powder and salt until creamy. Add egg, then mix in flour until combined.
02 - Divide dough in half. Add food coloring and raspberry extract to one half. Divide each half again into two portions.
03 - Roll each portion between parchment into 6x12 inch rectangle. Chill in freezer 15 minutes.
04 - Stack vanilla and raspberry doughs. Roll into logs from long edge. Make two logs, one with vanilla outside, one with raspberry outside.
05 - Chill logs 2 hours or overnight. Slice 1/4-1/2 inch thick.
06 - Bake at 350°F for 10-12 minutes until edges brown slightly.

# Notes:

01 - Can be made over multiple days.
02 - Dough can be frozen up to 1 month.
03 - Can use different flavor extracts.

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