Sift flour, baking powder, and salt together in a medium bowl and set aside.

Cream together butter and sugar. Blend in 1 egg. Slowly add sifted dry ingredients, then blend in vanilla.

Chill dough in refrigerator for around 15-30 minutes or until it reaches a rollable consistency (you may also store it in the refrigerator for a day and bake later; simply let dough warm a bit on the counter if it has been chilled for a long time). Meanwhile preheat oven to 400F.

Divide dough into 4 equal parts. Add food coloring in drops on top of dough and use a large spoon to disperse food coloring throughout dough in a swirled pattern (see below). I used 4-6 drops of traditional food color (not the food coloring gel) to each ball of dough. For the orange, I used 3 drops of yellow and 3 of red.

Take a small piece of dough from each color and mix them together just a little bit. Roll the dough and cut out the cookies to 1/4 inch thick or preferred thickness. This will produce the streaky color pattern (see below). You can add the scraps to fresh dough and this will combine the colors even more. Certain areas may look brown from the combination of colors, but this will make the cookies more realistic looking.

Place the cut cookies on a greased baking sheet or a baking sheet lined with parchment paper or a SILPAT. Bake for 6-10 minutes or until just starting to brown on the edges. The time will depend on the thickness of the cookie and how crisp or soft you like them.