You had us at pinwheels. There's something about the mesmerizing swirls that make these cookies irresistible.

Vanilla-Orange Pinwheels

In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add powdered sugar. Beat for 1 minute, scraping sides of bowl. Beat in vanilla bean, orange zest, orange oil, vanilla and salt.

Beat in as much flour as you can with electric mixer. Stir in any remaining flour with a wooden spoon.

Divide dough in half. Stir food coloring into one dough portion. Cover and refrigerate dough for 30 minutes or until easy to handle.

Roll each dough portion into an 11-by-7-inch rectangle between sheets of parchment paper. Invert red dough rectangle on top of plain dough rectangle; remove parchment from red dough.

Starting from a long side, roll up dough, using bottom layer of parchment to help guide and lift the roll. Pinch dough edges to seal. Scatter sanding sugar on work surface; roll log in sugar to coat. Wrap in plastic wrap. Refrigerate for 2 hours or until very firm.

If necessary, reshape roll to make it round. Using a serrated knife, cut roll into 1/4-inch-thick slices. Place slices 1-inch apart on an ungreased cookie sheet.

Bake for 7 to 9 minutes or until edges are firm and centers are set. Let cool on cookie sheet for 2 to 3 minutes. Transfer cookies to a wire rack and cool.

Vanilla-Orange Twist Cookies: Prepare and tint dough as directed above. Roll each dough portion into a 12-inch log. Twist logs around each other in candy-cane fashion and gently roll for a 14-inch log. Wrap and chill log and bake cookies as directed.