In a bowl, whisk flour, baking soda and salt.

In another bowl with electric mixer, beat butter and sugar until creamy. Add egg, vanilla and 1/3 cup of peanut butter; beat until well mixed.

Add flour mixture; beat on medium-low until just combined. Transfer half of the dough to another bowl.

To one bowl of dough, add raspberry extract and red food colouring; beating until fully combined. To the other bowl add the remaining 1/3 cup peanut

butter until fully combined.

Between two sheets of parchment paper, roll out peanut butter dough into a 15” by 12” rectangle. Repeat with the raspberry dough. Chill both for 10-15 minutes.

Remove the top sheets of parchment from both dough rectangles. Invert one onto the other so edges line up, trimming to a clean rectangle. Remove top sheet of parchment. Starting from long side, tightly roll the rectangle into a log peeling back parchment as you roll. Cut log in half, and wrap each in plastic wrap. Chill for minimum 1 hour.

Preheat oven to 350ºF. Slice 1/3” thick slices and place on parchment-lined baking sheets. Bake 10-12 minutes. Cool on wire rack.