In a medium bowl, sift together the flour, baking powder, and salt.

In the bowl of a stand mixer, beat the butter until smooth, about 2 minutes. Add the sugar and beat until light and fluffy, about 3 minutes.

Add the eggs one at a time, beating well between each addition, then mix in the vanilla extract.

Turn off the mixer and add the sifted flour mixture. Beat just until combined.

Remove the dough, divide it into two equal pieces, shape one into an 8-inch square, wrap in plastic, and refrigerate.

To the remaining dough in the bowl, add red food coloring drop by drop until the desired pink color is achieved. Shape and refrigerate this dough as well.

Refrigerate both doughs for 30 minutes.

Cut each chilled square in half to create two rectangles. Roll out the white dough into a rectangle about 1/8-inch thick, and do the same with the pink dough.

Layer the pink dough on top of the white dough and roll them tightly into a log.

Wrap each log in wax paper and plastic wrap, refrigerate for at least 1 hour.

After chilling, roll the logs in sprinkles until completely coated, then refrigerate for 4 more hours.

Preheat oven to 350°F and line baking sheets with parchment paper.

Slice each log into 1/4-inch rounds and arrange on baking sheets.

Bake for 9 to 11 minutes until the edges are pale golden, then cool on a wire rack.