Halloween Pinwheel Cookies

Directions

1. Cream butter and sugar with electric mixer until light and fluffy. Beat in eggs and vanilla until well incorporated.
2. In another bowl, whisk together flour, baking powder, and salt.
3. Mix half the dry ingredients into the butter mixture until just combined, then add the rest and mix fully.
4. Split dough into two equal portions. Knead green gel coloring into one half, and purple into the other, using your hands until colors are even.
5. Shape each colored dough into a ball, wrap tightly in plastic wrap, and chill for at least 1 hour.
6. Lightly flour a work surface and rolling pin.
7. Unwrap purple dough, dust with flour, and roll into a rectangle. Set aside. Do the same with green dough.
8. Using a rubber spatula, lift green rectangle and place on top of purple rectangle. If sticky, place on parchment and refrigerate briefly.
9. Roll the stacked doughs together with a rolling pin. Trim edges with a knife to form a neat rectangle.
10. Carefully roll the dough into a tight log, wrap in plastic wrap, covering ends. Chill for 1 hour or until firm (can freeze for faster results).
11. Preheat oven to 325°F. Line a baking sheet with parchment paper.
12. Unwrap chilled log, slice off uneven ends, then cut into 1/4 to 1/2 inch thick rounds.
13. Place rounds 2 inches apart on prepared sheet. Bake for 13-15 minutes until set, checking after 10 minutes to avoid browning.
14. Let cookies cool on sheet for 5 minutes, then transfer to a wire rack to cool completely.