Candy Cane Pinwheels

Directions

1. 1
   whisk flour, baking powder, and salt in bowl.
2. 2
   With electric mixer on medium-high speed, beat butter and sugar until light and fluffy (about 2 minutes).
3. 3
   Beat in egg until incorporated.
4. 4
   Reduce speed to low, add flour mixture, and mix until dough forms (about 1 minute).
5. 5
   Remove half of the dough from bowl and reserve.
6. 6
   Add extracts, candy, and food coloring to remaining dough and mix until combined.
7. 7
   Place reserved dough between 2 sheets of parchment paper and roll into 14 by 8-inch rectangle. Repeat with peppermint dough, then place on top fo plain dough and press gently to adhere.
8. 8
   With long side facing you, roll dough into log.
9. 9
   Wrap dough in plastic wrap and refrigerate until firm, at least 2 hours or up to 3 days.
10. 10
    Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees.
11. 11
    Line 2 baking sheets with parchment paper.
12. 12
    Slice chilled dough into 1/4-inch rounds and place 1 inch apart on prepared baking sheets.
13. 13
    Bake until edges are just golden (12-14 minutes), switching and rotating sheets halfway through baking.
14. 14
    Let cool 10 minutes on sheet, then transfer to wire rack and cool completely.
15. 15
    Repeat with remaining dough.