*For each color poker chip, I used 2/3 a recipe white dough and 1 recipe colored dough. Keep the dough that is not in immediate use in the refrigerator.
1. Roll about 3 oz of colored dough into a log approximately 6” long and 1” in diameter
2. Roll about 3 oz white dough into a sheet about 6” by about 3” and wrap it lengthwise around the colored dough.
3. Roll another 3 oz of colored dough into a sheet about 6” by about 3.25” and wrap it lengthwise around the log.
4. Put the log into the refrigerator and repeat steps 1-3. Place the resulting log in the fridge as well.
5. Roll out the remainder of the colored and white dough into 6” by about 9” rectangles, as shown.
6. Cut each rectangle into 24 strips as shown.
7. Make a new rectangle by alternating 6 colored and 6 white strips and wrap the resulting rectangle around one of the refrigerated logs. Repeat with other log.
8. Carefully roll and stretch the resulting log to adhere all layers and until it is the desired diameter. If desired, cut into manageable lengths, and wrap in plastic wrap.
9. Place dough rolls in freezer, using a slit paper towel roll to keep the shape if desired, for at least one hour.
10. To Bake the cookies: Adjust oven racks to the upper-middle and lower-middle positions and heat the oven to 350⁰. Line 2 rimmed baking sheets with parchment paper. Using a chef’s knife, slice dough into ¼-inch thick rounds, rotating the dough so that it won’t become misshapen. Place cookies 1 inch apart on baking sheets.
11. Bake until cookies are slightly browned around the edges, about 15 minutes, rotating the baking sheets front to back and top to bottom halfway through baking. Cool cookies on the baking sheet about 5 minutes; using a thin metal spatula, transfer cookies to a wire rack and cool to room temperature. 
12. Stack ‘em up and place your bets! The original recipe says cooled cookies can be stored between sheets of parchment paper in an airtight container for up to 1 week, but I’ve got some extras that are still good three weeks later.
