In a medium bowl, whisk together the flour, baking powder, and salt until blended.

In a larger bowl, cream the softened butter and sugar together until light and fluffy.

Beat in the egg and mix in both extracts.

Gradually add the flour mixture to the butter mixture, mixing until a smooth dough forms.

Separate the dough into two or more pieces based on the desired colors and use food coloring to tint each piece, kneading until the color is even.

Wrap each colored dough piece in plastic wrap and chill in the refrigerator for about 30 minutes.

Once chilled, roll out each dough piece on parchment paper into rectangles, ensuring they are roughly the same size.

Layer the colored rectangles atop each other, then roll into a log from one end to the other.

Wrap the log in plastic wrap again and chill for at least 1 hour.

Preheat your oven to 350°F (180°C).

Remove the log from the fridge, slice it into about 1/4-inch thick pinwheels, and place them on a baking sheet.

Bake for 10-12 minutes or until the edges are slightly golden.

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.