To begin, in a large bowl, cream together your butter, powdered sugar, egg, and vanilla. Then, add in the flour, salt, and baking soda until it forms a soft dough.

After you’ve mixed up your dough, you will want to divide the dough into two equal pieces and place each in its own bowl.

Add red food coloring to one ball of dough and work it into the dough until you reach a uniform color. Repeat this again by adding green food coloring to one ball of dough and working it into the dough until you reach a uniform color.

After you get the colors you are looking for, transfer each ball of dough to its own piece of wax paper that has been lightly floured.

Flour top of the dough ball lightly and roll each piece of dough out into a rectangular shape about ¼ inch thick. So now you have a red rectangle and a green rectangle each on its own wax paper.

Chill the dough in the refrigerator for at least 10-15 minutes. You can stack one rectangle of wax paper on top of the other one to chill.

After the dough has been chilled, remove from the refrigerator. Flip the red dough onto the top of the green dough and peel the wax paper away. Now the red and green pieces of dough are touching and layered.

Trim the end of the dough so that they are even and smooth.

Once the dough is pliable, using the wax paper that is on the bottom, begin to make a log roll of the dough rolling the end up and pulling away the wax paper. If the dough starts to tear, just pinch it together in those spots. After rolling the dough, set it aside momentarily.

Next, place the 4 tablespoons of candy sprinkles onto a rimmed sheet pan.

Then, place your tightly rolled dough directly onto the sprinkles in the pan and roll until the outside is coated well.

Wrap the log in wax paper or plastic wrap and store in the refrigerator for two hours.

While the log is cooling, preheat the oven to 375 degrees.

After two hours, remove your cookie log from the refrigerator and slice it into about ½ inch thick slices.

Place the cookie slices onto a lightly greased cookie sheet with at least 2 inches between each cookie (about 12 per cookie sheet).

Bake for 10 minutes and then remove from the oven and let cool.