Pinwheel Pops

Directions

• In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, salt, baking powder and baking soda; gradually beat into creamed mixture.
• Divide dough into three portions. Tint each portion as desired with food coloring; wrap in plastic. Refrigerate 30 minutes or until easy to handle.
• Between pieces of waxed paper, roll out each portion into a 12x6-in. rectangle. Remove pieces of waxed paper. Stack colored rectangles on top of each other to form one thick rectangle. Wrap in plastic; refrigerate 30 minutes or until firm.
• Preheat oven to 375°. Unwrap and slice stacked rectangles crosswise, into 6x1/2-in. strips. Taper the ends of each strip; wrap strips around themselves to form coils. Place 1 in. apart on ungreased baking sheets. Decorate with sprinkles along cookie edges. Bake 8-10 minutes or until set.
• Remove to wire racks to cool. While cookies are still soft, insert a wooden skewer or pop stick into each cookie.