Cookies:

• Add butter and sugar to a large bowl.
• With an electric mixer cream the two together for five minutes.
• Add the eggs and vanilla extract to the bowl.
• Beat to combine.
• In a second bowl, whisk the dry ingredients together.
• Add the butter mixture in with the dry ingredients. Mix well.
• Divide the cookie dough in half.
• Put one-half of the dough in a separate bowl.
• Add several drops of red food coloring to one bowl.
• Use your hands to blend the color throughout the dough.
• Add several drops of pink food coloring to the second bowl.
• With your hands work to blend the pink food coloring throughout this bowl of cookie dough.
• Cut four sheets of parchment paper about 13 in x 11 in.
• Lay one side of parchment paper on the counter.
• Put the red colored ball of cookie dough on the center of the parchment paper.
• Cover with another piece of parchment paper.
• Use a rolling pin to roll the dough out to 11 in x 9 in about 1⁄4 inches thick.
• Transfer the parchment paper-covered cookie dough onto a cookie sheet.
• Repeat this process for the pink cookie dough.
• Transfer each cookie sheet of cookie dough to the refrigerator for at least 10 minutes.
• Remove the top layer of parchment paper from the cookie dough.
• Lightly sprinkle each top layer with water.
• Place one layer on top of the other layer.
• Gently press the two layers together.
• Cut the layers into straight edges on all four sides.
• Remove the top sheet of parchment paper.
• With the bottom layer of parchment paper begin to roll it up.
• Use the parchment paper to pull the dough tight.
• If the dough tears just squeeze the dough together.
• Pour the sprinkles onto a platter.
• Roll the cookie log onto the sprinkles.
• Use your hands to press the sprinkles into the log.
• Move the log into the refrigerator, leaving it to chill there for at least 15 minutes.
• Preheat the oven to 325 degrees.
• Line cookie sheets with parchment paper.
• Slice the log into 1⁄4 inch slices.
• Place the slices on the parchment paper-lined cookie sheets.
• Bake at 325 degrees for 10-15 minutes.
• Allow cooling slightly on the cookie sheets.
• Transfer the cookies to a cooling rack to cool completely.