Ingredients
1-1/2 cups butter, softened2 cups sugar2 large eggs, room temperature2 teaspoons vanilla extract5 cups all-purpose flour1-1/2 teaspoons baking powder1 teaspoon salt1/2 teaspoon baking soda1/8 to 1/4 teaspoon paste food coloring
Preparation
Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, salt and baking soda; beat into creamed mixture. Divide dough in half; add desired food coloring to 1 portion (or different colors to each portion). Shape into two 9x4-in. rectangles 1 in. thick; freeze until firm, about 30 minutes.
Using a sharp knife, cut rectangles crosswise into 1/8-in. slices. Create 2 new rectangles by stacking alternate-colored slices side by side, brushing water between slices so they adhere. Trim off any uneven dough. Roll portions between 2 pieces of waxed paper to 1/2-in. thickness; freeze until firm, about 15 minutes.
Preheat oven to 350°. With a sharp knife, cut rectangles diagonally into 1/2-in. slices. To form chevron pattern, turn every other slice upside down, brushing water between slices so they adhere. Roll between sheets of waxed paper to 1/4-in. thickness.
Cut with desired cookie cutters. Place cookies 2 in. apart on ungreased baking sheets. Bake until set, 10-12 minutes. Cool 1-2 minutes before removing from pans to wire racks to cool completely.
