Swirly Pink Cookies

Ingredients:

• 2/3 cup powdered sugar
• 10 tablespoons butter, softened
• rind of 1 lemon
• 1 3/4 cup all-purpose flour
• 2 tablespoons milk
• red food coloring

Instructions:

Sift the powdered sugar into a large bowl, then add the butter in chunks and mix it in until it's creamy. Add the lemon rind to the creamy mixture and stir, then separate half the mixture into another bowl. Sift half the flour into each bowl, then add a tablespoon of milk to each half. One bowl now receives some red food coloring; knead it until it is all pink (you may have to use your hands to get it a smooth color). Squeeze each half into a ball, flatten a little, and wrap each in plastic; put them in the fridge and chill for half an hour. When the balls of dough are chilled, take them out and roll out the white piece on a floured board. Get it to about 1/4 inch thick, a 6 x 10 rectangle. Roll out the pink dough next to it until it's also a 6 x 10 rectangle, and then moisten the white piece with a little water and lift the pink piece (maybe with a spatula) onto the white piece. Press them together and cut the edges to make them straight, using a sharp knife. Roll the whole thing up jelly-roll style, then wrap THAT in plastic wrap and chill for another 30 minutes to make it stiff. When it's ready, turn on the oven to 350º F and cut 1/4-inch slices from the roll. Put the cookies on greased cookie sheets. Put them in the oven for 12-15 minutes, and when they come out, leave them on the cookie sheets for 2 minutes and then use a spatula to lift them onto a wire rack to cool the rest of the way.