RE: Christmas Cookies - Pinwheels + Checkerboard Cookies - FOOD PHOTO SHOOT

Haha, that's great that you always catch the word. Here's the recipe and Merry Christmas @pariza!

Ingredients

1 cup (2 sticks) butter, softened
2 cups sugar
2 eggs
1 teaspoon salt
2 teaspoons vanilla extract
4 1/2 cups all-purpose flour
1/2 cup cocoa powder for chocolate dough (see note)
2 tablespoons dry beet powder for red dough (see note)
a few drops of food coloring

Preheat oven to 350ºF (180ºC). Beat butter and sugar together until creamed. Beat in eggs, salt, and vanilla. Mix in flour 1 cup at a time until combined. If adding dye or cocoa powder mix in last.

For Checkerboard Cookies:
Divide the dough in half. Set aside one half and mix 1/4 cup cocoa powder into the other half.
Now you want to make 2 equal rectangles. Roll the vanilla dough into a rectangle about 3/8 inch thick and cut into an 8x12 inch rectangle with squared corners; repeat this step for chocolate dough as well. Stack them together and align edges evenly. Cut in half and carefully lift one half on top of other (make sure to alternate the colors) and, again, align corners.
Now cut through top of your four-layer rectangle to make 3/8 slices with a sharp knife. Alternate colors and lay slices on their side in stacks of 4 and align edges. You should have about 5 logs of dough with checkered ends now. Place them on a parchment lined tray and wrap gently but tightly in plastic and place in fridge to chill for at least 30 minutes.
When ready to bake, use a sharp knife to cut 3/4 inch slices and Place them at least 1-inch apart on a parchment lined baking tray. Bake for 8 to 10 minutes or until very lightly browned on edges. Remove from oven and cool completely. Store in an air-tight container for up to 1 week.