Using the hand mixer beat together butter and icing sugar until combined. 

Mix together salt and flour, keep aside.

Once butter and sugar are combined, add a tbsp of water and combine. 

Then add the flour mixture in 3 batches. That is add 1/3 of flour mixture, mix until you see no dry bits of flour. Scrape the bowl down and add other 1/3 of flour mixture. Repeat the process until all the flour is mixed in.

Finally, add in the remaining water and vanilla essence. Mix until everything comes together to a dough. Do not over-knead the batter. 

Take the dough out and divide into three equal portions.

For Peppermint Dough: Take one portion of the dough and add the green food colouring. Also add peppermint extract and combine until the colour is evenly mixed.

Once the colour is evenly mixed transfer the dough onto a parchment paper Roll out into a rectangle shape.

Transfer the parchment paper to a baking tray and let it chill in the fridge until you work on the remaining 2 portions.

For Plain Dough: To the second portion do not add any colour. Leave it blank just roll it down to same sized rectangle as peppermint dough.

Now place this parchment with the plain (colourless) dough on top of our previously rolled peppermint green dough and put it back in the refrigerator.

For red dough: To the final portion of dough add red food colouring and mix until the colour is evenly mixed.

Repeat the process of rolling out and placing the parchment on top of the white plain dough now.

For layering and Rolling the cookie dough: Now take the red dough along with the parchment on top of a flat surface.

Place the white cookie dough on top of the red one with the non-parchment side dough sticking on to the red dough. 

Gently remove the parchment paper and place the green dough again non-parchment side touching the plain dough.

Once they are soft to roll, gently, starting with one of the straightened sides, roll the dough into a log shape (like a swiss roll cake) until you reach the other dough edge. Use the parchment paper to lift the dough to get it started. 

Once chilled using a serrated knife make even cut to have the beautiful holiday swirl cookies. Sprinkle some sugar on the top of cut cookies for some crunch.