4 cups all-purpose flour
1 tsp. baking powder
½ tsp. salt
1½ cups butter, at room temperature
1½ cups sugar
1 tsp. vanilla extract (or almond or peppermint)
Water or egg wash
Mix together flour, baking powder and salt and set aside.
Cream together butter and sugar at medium speed of an electric mixer until well combined. Scrape sides of bowl. Add in eggs and vanilla and mix at low speed until combined.
Add dry ingredients a little at a time until well incorporated.
Divide dough into two equal parts, or four parts for smaller cookies.
Tint half of the dough with red food coloring. To make chocolate/vanilla pinwheel, add ¼-cup cocoa powder and 2 tsp. water to half of the dough.
Roll half of dough into a rectangle about ⅛-inch thick. Moisten bottom layer with a little egg wash or water.
Roll out second half of dough on a sheet of waxed paper to ⅛-inch thick.
Invert second dough on top of first and peel waxed paper off.
Roll up both dough layers together into a log. Wrap in plastic wrap and refrigerate for 1 hour.
Preheat oven to 375 degrees.
Slice log into circles ⅜-inch thick. Place circles on baking sheets lined with parchment paper and bake for 10 to 12 minutes.
Makes 2 to 4 dozen, depending on size.