Ingredients

The following ingredients have 35 Servings
  • 3 ¾ cups sifted flour
  • 1½ teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup unsalted butter
  • 1½ cups sugar
  • 2 teaspoons pure vanilla extract
  • 2 eggs
  • red food coloring
  • blue food coloring

Instruction

  • Sift flour with baking powder and salt and set aside.
  • Cream butter, sugar until light and fluffy.
  • Add vanilla and one egg and beat well.
  • Add the second egg and beat until thoroughly mixed.
  • Slowly add in flour mixture until just blended on lowest speed.
  • Divide the dough into thirds and place into bowls.
  • Leave one bowl with white dough.
  • In another bowl, add blue food coloring to the dough to reach the desired amount of color. Blend in with a rubber spatula by folding the dough over itself. I actually found it was easiest to use a rubber glove and mix the food coloring in with my hand.
  • In the third bowl, add red food coloring and blend with rubber spatula until desired color is reached.
  • Wrap doughs separately in plastic wrap and gently pat into small rectangles as it will be easier to roll out later. Chill in refrigerator for one hour.
  • Remove from red dough from refrigerator and cut in half. Place one half back in refrigerator and roll the other on a well floured surface into a 6 X 10-inch rectangle with ¼-inch thickness.
  • Repeat process with the white and blue doughs.
  • Using two spatulas, gently lift white dough and place it onto the red dough or place it onto the blue depending how you want the color order to go.
  • Again using the two spatulas, place blue dough onto the white (or red dough onto the white if you have reversed the order).
  • Roll the three doughs out into a larger rectangle so that it is ¼-inch in thickness. Again, I cannot tell you what size mine was, but you’ll notice I had to be careful of it falling off the edge of the counter on the right.
  • With a sharp knife, cut away the edges so that all four sides are even.
  • At this point, it is easiest to divide the dough in half and roll as the logs could become really long.
  • Roll dough up jelly-roll style from the long side.
  • Wrap in plastic wrap and place on a cookie sheet to refrigerate for ½ hour.
  • Preheat oven to 375ºF, and lightly butter two cookie sheets.
  • Remove remaining dough halves from refrigerator and repeat rolling, stacking, and rolling process.
  • Roll dough up jelly-roll style from the long side and wrap in plastic wrap to refrigerate for ½ hour.
  • Remove chilled dough from refrigerator and unwrap.
  • Slice ¼-inch thick and place on prepared cookie sheets about 2 inches apart as they will expand during baking.