📖 Instructions

1. Get Started: First, soften the butter. Make sure it's nice and pliable, but not melted. Trust me, it makes a huge difference in the dough's texture.
2. Cream It: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. I once tried doing this by hand... my arms were sore for days!
3. Add the Good Stuff: Beat in the egg and vanilla extract until well combined. Don't skip the vanilla; it adds a lovely warmth to the cookies.
4. Dry Ingredients Unite!: In a separate bowl, whisk together the all-purpose flour and salt. This ensures the salt is evenly distributed throughout the dough. Nobody wants a salty surprise!
5. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; otherwise, your cookies might be tough.
6. Divide and Conquer: Divide the dough in half. In one half, mix in the red food coloring until evenly distributed. In the other half, add the blue food coloring. For the white dough, you're going to leave as is. The color doesn't have to be spot on just close enough.
7. Chill Out: Wrap each color of dough in plastic wrap and refrigerate for at least 1 hour. This is crucial! Chilling the dough prevents it from spreading too much during baking.
8. Roll and Layer: On a lightly floured surface, roll each color of dough into a 9x12 inch rectangle. Stack the red, white, and blue rectangles on top of each other. I like to put the red on the bottom, then the white, then the blue, but you do you!
9. Roll It Up: Starting from one edge, tightly roll the stacked dough into a log. Wrap the log in plastic wrap and freeze for at least 30 minutes. This makes slicing easier.
10. Slice and Bake: Preheat your oven to 350°F (175°C). Slice the log into 1/4-inch thick rounds. Place the slices on a baking sheet lined with parchment paper, leaving about 2 inches between each cookie.
11. Bake Time!: Bake for 8-10 minutes, or until the edges are lightly golden brown. Keep a close eye on them; they can go from perfect to burnt in a flash.
12. Cool Down: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. I know it's tempting to eat them right away, but trust me, they taste even better once they've cooled down a bit.
13. Enjoy!: These Patriotic Pinwheel Cookies are best enjoyed with friends, family, and a healthy dose of patriotic spirit! I like to bring them to potlucks during holiday celebrations.