Pinwheel

Preparation

1. Step 1

   In a medium bowl, whisk together the flour, baking powder, and salt.

2. Step 2

   In a stand mixer, beat the butter and sugar on medium speed until light and fluffy, about 2–3 minutes.

3. Step 3

   Mix in the eggs, vanilla extract, and lemon zest until fully incorporated.

4. Step 4

   Reduce the mixer speed to low and gradually add the flour mixture in three additions. Mix until just combined. Use a spatula to scrape down the bowl and finish mixing.

5. Step 5

   Split the dough into two equal portions. Knead red food coloring into one portion until dough is evenly colored. Wrap both portions in plastic wrap and refrigerate for 1 hour and up to 24 hours.

6. Step 6

   On top of parchment paper, roll each dough portion into a 9x15-inch rectangle on a lightly floured surface.

7. Step 7

   Place the red dough rectangle on top of the plain dough, leaving a 1⁄2 inch strip on each side. Gently press them together. Starting from a long edge, tuck the white dough onto the red, then roll the dough tightly into a log.

8. Step 8

   Lightly brush the log with water and roll it in sugar, pressing gently to adhere. Wrap the log in plastic wrap and refrigerate for at least 1 hour and up to 24 hours.

9. Step 9

   Preheat the oven to 350°F. Line two baking sheets with parchment paper or rubber baking mat. Slice the log into 1⁄2-inch thick rounds and place them 2 inches apart on the baking sheets. Bake for 13-15 minutes, or until the edges are set and the centers no longer look wet. Shape cookies using a large round glass. Return the cookies to the oven and cook for another 7 minutes. Cool on the baking sheets for a few minutes before transferring to a wire rack.

10. Step 10

    Store cookies in an airtight container at room temperature for up to 5 days.