PINWHEEL ICEBOX COOKIES RECIPES

Steps:

• Stir together flour, and baking powder in a bowl.
• Beat together butter, granulated sugar, cream cheese, and salt in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes. Add vanilla extract and beat until incorporated.
• Reduce the speed of the electric mixer to low and add flour mixture in 3 batches, mixing until dough just comes together in clumps.
• Place dough on a lightly floured surface. Gather and press dough together with your hands. Then divide into 3 equal pieces (326 g each piece).
• Shape one piece of the dough into a disk and wrap it securely in plastic wrap. This will be the white layer.
• Return one of the pieces of dough to a mixing bowl, and with the mixer on "low," add in the red food coloring until it reaches your desired color. Remove from bowl, shape into a disk, and wrap it securely in plastic wrap.
• Add the final piece of dough to a mixing bowl, and with the mixer on "low," add in the green food coloring until it reaches your desired color. Remove from bowl, shape into a disk, and wrap it securely in plastic wrap.
• Refrigerate all 3 disks for 1 hour. Remove the dough from the fridge. On a lightly floured surface roll out each disk into a 4 x 6 inches rectangle.
• Starting with the white dough as the base, stack the rectangles on top of one another. Run the rolling pin over the stack a few times to make sure everything is even. Then keep rolling to create a rectangle of 13 x 10 inches.
• Starting from the long side, roll up the dough stack tightly to create a log. Cut the log into 3 pieces. Roll each log in coarse sugar, coating it evenly, if desired. Wrap logs with plastic wrap. Refrigerate for at least 2 hours up to a month. 
• Position two oven racks, evenly spaced, in the middle of the oven. Preheat the oven to 350º F (180º C) and line two baking sheets with parchment paper.
• Using a sharp knife, cut the log into ¼ inch thick slices. Arrange slices on the prepared baking sheets, spacing them evenly. Keep the remaining logs in the refrigerator until the first batch bakes.
• Bake for 13 – 14 minutes, or until slightly puffy and the edges look set. Let them cool in the baking sheets for 5 minutes and then transfer cookies to a wire rack to cool completely. Let the baking sheets to cool and then bake the remaining cookies.

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture and mix well. , Divide dough in half; add cocoa to one portion. Divide each portion in half. On a baking sheet, roll out each portion between waxed paper into a 12x10-in. rectangle. Refrigerate for 30 minutes. , Remove waxed paper. Place one chocolate rectangle over a plain rectangle. Roll up tightly, jelly-roll style, starting with a long side; wrap in plastic. Repeat with remaining dough. Refrigerate for 2 hours or until firm. Unwrap and cut into 1/4-in. slices. , Place 2 in. apart on lightly greased baking sheets. Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool.