Halloween pinwheel sugar cookies recipe

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Combine the flour and baking powder in a bowl and set aside.
Cream the butter and sugar in a mixing bowl. Once smooth, add the eggs and vanilla, and beat well.
Add the flour mixture, a little at a time. Mix until the dough is smooth, and the flour is fully incorporated.
Separate your dough into two equal parts. Colour one of the portions of dough orange, and one black.
Once the dough is tinted to the desired colour, form it into a ball, then flatten it into a patty and then reshape the edges to form a rectangle.
Wrap each flattened rectangle in cling film and allow the dough to firm up in the fridge for two hours.
Roll each ball of dough to a quarter inch thick and stack them on top of each other. Trim the edges so they are nice and neat.
Roll the dough into a log, wrap it in cling film and chill in the fridge for at least one hour.
Preheat the oven to 180°C/ 160°C fan/ Gas mark 4.
Cut the log of dough into a half inch thick cookies and place the rounds on a parchment lined baking tray – approximately two inches apart. The thinner the blade used to slice them, the better. A thick blade will squish the dough.
Bake for 10-12 minutes, or until no longer shiny on top.

Halloween pinwheel sugar cookies