In a large bowl, cream butter and sugar together just until smooth and combined. Do not overmix.

Add the egg, vanilla extract, and orange juice. Mix until fully incorporated.

In a separate bowl, whisk together flour, baking powder, and salt.

Gradually add dry ingredients to wet ingredients, mixing just until a soft dough forms.

Divide dough into three equal portions.

Color one portion with 2 drops red food coloring (pink), one with 6 drops red (red), and one with 5 drops green. Mix each portion well.

Roll each colored dough into a rectangle about 12 inches long, 2 inches wide, and ½ inch thick.

Cut each rectangle into three long strips.

Alternate the colors so no two same colors touch, then stack into three layers to form a 3×3 quilt pattern.

Gently press together, wrap tightly in plastic wrap, and shape into a square. Refrigerate for at least 1 hour.

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

Slice dough into ¼-inch thick slices and place on prepared baking sheets, spacing 2 inches apart.

Place back in the refrigerator for 15 minutes, while oven is preheating.

Bake 9–11 minutes until edges are set and bottoms are lightly golden. Centers should look slightly underbaked.

Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.