Ingredients
Equipment
Method
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla extract. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry mixture to the wet, mixing until just combined.
- Divide dough evenly in half. Tint one half red and the other half green using gel food coloring. Mix until color is fully incorporated and even.
- Wrap each colored dough ball tightly in plastic wrap and chill for at least 30 minutes. This prevents stickiness before rolling.
- Roll each color between two sheets of parchment paper into a 9×12-inch rectangle about 1/4 inch thick. Remove top parchment layers.
- Flip the red dough on top of the green dough. Trim edges for a perfect rectangle. Roll the layered dough tightly into a log, starting from the long edge. Wrap tightly in plastic wrap.
- Chill the dough log for at least 3 hours, or until completely firm. This ensures clean slicing and perfect spirals.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Slice chilled log into 1/4-inch rounds. Bake 8–10 minutes, until edges are lightly golden. Cool completely on a wire rack.
Notes
Use gel food coloring for vibrant color without thinning the dough. Always chill the dough twice: once before rolling and again after shaping into a log. This ensures clean spirals and prevents color bleed during baking.