Rainbow Sliced ​​Cookies

Ingredients:

• 2.5 cups premium flour + extra for working with the dough
• 0.5 tsp baking powder
• 1/4 teaspoon salt
• 220 g unsalted butter, room temperature
• 3/4 cup granulated sugar
• 3/4 cup powdered sugar
• 2 large egg yolks
• 2 tsp vanilla extract
• 1/4 teaspoon each red, orange, yellow, green, blue, and purple gel food coloring
• 1 cup white candy melts

Preparation:

1. In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat the butter, granulated sugar, and powdered sugar with a mixer on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg yolks and vanilla extract until fully incorporated. Reduce mixer speed to medium and gradually beat in the flour mixture. Knead until smooth.
2. Divide the dough into 6 pieces: 2 large pieces (approximately 200 g each), 2 medium pieces (approximately 140 g each), and 2 small pieces (approximately 80 g each). Tint 1 large piece of dough with red food coloring and the other with orange food coloring, mixing the food coloring into the dough with gloved hands or a silicone spatula. Tint 1 medium piece of dough with yellow food coloring and the other with green food coloring. Tint 1 small piece of dough with blue food coloring and the other with purple food coloring.
3. Using gloved hands, roll the purple dough into a 7-inch-long, 3/4-inch-thick rope on a floured sheet of parchment paper; set aside. Using a rolling pin, roll out the remaining pieces of dough on separate floured sheets of parchment paper into rectangles (dusting with flour as needed): blue – 3.5 x 6.5 inches; green – 5.1 x 7.5 inches; yellow – 6.1 x 8.9 inches; orange – 6.1 x 8.9 inches; red – 8.1 x 9.9 inches.
4. Wrap the purple rope tightly in the blue dough, maintaining its shape; pinch the seam to seal. Continue wrapping the log with dough: green, yellow, orange, and red. Wrap the entire log in plastic wrap; place in the freezer until the dough hardens, about 1 hour.
5. Preheat the oven to 190°C (375°F). Trim the ends of the dough log, then cut it into 2cm-thick circles. Cut each circle in half. Place them on two unlined baking sheets, spacing them 2.5cm apart, and refrigerate until ready to bake, at least 15 minutes.
6. Bake one baking sheet at a time until the cookies are set around the edges and golden brown on the bottom, 10 to 15 minutes. Let cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.
7. Meanwhile, place the melted candies in a medium bowl and microwave in 30-second intervals, stirring occasionally, until smooth, about 2 minutes. Transfer to a zip-lock plastic bag and snip off the corner. Pipe small clouds at the ends of each rainbow. Let set for at least 5 minutes.