Pinwheel Cookies

In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, beat butter and sugar until creamy. Add egg and beat until mixed, then add extract. Add dry ingredients and beat until just combined.

Divide dough in half, keeping one half in the mixing bowl. Add red food coloring to one half until desired color is reached. Shape each dough into a square about ½ inch thick. Wrap in plastic wrap and refrigerate until firm, about 30 minutes.

Roll red dough into a rectangle about 1/4 inch thick between two sheets of parchment paper. Repeat with white dough. Remove top parchment from each dough. Place red dough on top of white dough, aligning edges. Gently press to seal.

Remove top parchment paper and trim sides evenly. Roll dough tightly into a log starting from a long side, using the bottom parchment to help. Roll log on the counter to seal the edge. Wrap in plastic wrap and refrigerate until firm, at least 1 hour or overnight.

Preheat oven to 350°F. Line baking sheets with parchment paper. Place sprinkles on a plate. Slice cookies 1/2 inch thick, roll edges in sprinkles, and place on baking sheets 2 inches apart.

Bake until edges are set and just starting to turn golden, about 10 minutes. Enjoy your delicious pinwheel cookies!