This recipe is for 2 batches of cookie dough: one vanilla (and one chocolate MAKE 2 BATCHES OF THE BELOW COOKIE DOUGH for these Maurice Lenell Cookies)

Measure flour, salt, & baking powder out, set aside

Beat butter and sugar with electric mixer until light and fluffy

Add eggs, one at a time, beating after each addition

Add in almond and vanilla extract

Add dry mixture and beat on low until just combined

Scrape dough out of mixer and form a ball

Split vanilla dough in half, and refrigerate for at least 30 minutes

Melt milk chocolate in microwave on half power checking and stirring every 30 seconds

Add melted chocolate into dough, and mix

Split dough in half, and refrigerate for at least 30 minutes

Roll out each ball of dough between parchment paper forming a rectangle, about ⅛ inch thick

You will have 2 vanilla, and 2 chocolate rectangles

Gently pull top parchment paper off of each of the cookie doughs

Lay the chocolate layer on top of the vanilla layer

Repeat this with 2nd set of cookie dough

Roll each roll into a tight roll (think cinnamon rolls!)

Roll one roll in red colored sugar and other in green colored sugar

Wrap in plastic wrap and return to refrigerator for at least 30 minutes

Pre-heat oven to 350 degrees

Bring rolls one at a time and re-roll into fresh colored sugar for a double coating!

Slice into ¼ inch slices and place on cookie sheet, spacing at least 1 inch apart

Bake 8-10 minutes, turning half way thru

Cool on cookie sheet for 5 minutes, then cool on a wire cookie rack

Keep in a covered container