In the bowl of a stand mixer, cream the butter then add both the sugars, one at a time.

Add in the vanilla extract.

Combine the flour, baking powder and salt together in a separate bowl. Then add it to the butter/sugar mixture. Blend on medium until fully combined.

Remove all the dough and divide into three equal parts.

Return one portion back into the mixer and add the red food coloring.

Mix until the color is spread out evenly.

Repeat with the other portion of dough and the green food coloring.

One portion will remain "white."

Roll out each portions of your dough, between sheets of waxed paper until it reaches about 11x9 inches and is ¼ inch thick.

Slide the three rolled out sheets of dough onto cookie sheets and chill in the refrigerator for at least 30 minutes.

When firm, remove the top sheets of waxed paper and then layer all three sheets of dough on top of each other.

Press the edges lightly with your fingertips to seal them together.

Using a small knife, trim the edges of the dough to make straight, even lines.

Be sure your dough is still cold, but flexible. Once it's ready, begin rolling the long side of the dough into a swirl, jelly-roll style.

Wrap in plastic wrap and chill for another 30 minutes. You can freeze the dough for up to three months at this point.

Slice the dough into ¼ inch slices and bake on parchment lined baking sheets in a preheated 350°F oven for 10 to 12 minutes or until the edges are starting to turn golden brown.

Let the cookies rest on the baking sheet for about 5 minutes, then move them to a wire rack to finish cooling.