Cream the butter in a large bowl until it’s soft and creamy.

Add the sugar and mix until the sugar is completely integrated with the butter. 

Add the egg, baking powder, and vanilla extract. Mix until creamy and all ingredients are combined. 

Add the flour, one cup at a time, mixing between each addition. The dough should be pliable but not sticky once you’ve added all the flour. If the dough is still sticky, add more flour (about 1/4 cup at a time) until the dough is no longer sticky.

Separate the dough into three even parts, and color one yellow, one orange, and leave the other plain. 

Place dough in the refrigerator and allow to firm up for at least 15-20 minutes.

Once firm, roll each color dough out to about 1/2″ thick. Stack the doughs on top of one another with orange on the bottom, yellow in the middle, and white on the top. You can trim with a knife or pizza cutter so the edges are straight.

Starting on one of the long sides, roll the dough all the way to the other side to form a log. Wrap in plastic wrap and allow the dough to set for about 40 minutes in the refrigerator. You want it to be nice and firm before you cut it.

Preheat your oven to 350 degrees.

Remove the dough from its plastic wrap and cut it into 1/2″ thick cookies. You can use dental floss or thread to cut these cookies to keep the log of dough from getting misshapen by the pressure. To do this, simply slip a piece of floss or thread under the log of dough, pull it up around the sides and over the top so that the ends are facing away from each other, and pull to slice through.

Bake on parchment lined baking sheet for 8-10 minutes, until the cookies are no longer shiny on top.