Ingredients
Method
- Cream butter and sugar for 3–4 minutes until pale and fluffy.
- Add egg and vanilla; mix until combined.
- Whisk flour, salt, and baking soda separately; add to wet ingredients just until combined.
- Divide dough into three equal portions. Tint one red, one green, and leave one plain.
- Wrap each portion and chill for 1 hour.
- Roll each portion into a 7-inch square between parchment; chill 15 minutes.
- Stack dough: red, green, then plain. Roll into a 12×8-inch rectangle.
- Roll tightly into a log and freeze for 1 hour.
- Slice into 1/3-inch rounds and roll edges in red sanding sugar.
- Bake at 350°F for 8–10 minutes. Cool 1 minute before transferring to rack.
Notes
Use gel food coloring only—liquid coloring will alter dough texture and blur swirls. The dough must be well-chilled for clean slicing and sharp designs.