Red Velvet Marble Sugar Cookies with Whipped White Chocolate Ganache

Make a batch of : Sugar Cookies
½ cup soft butter
1  cup granulated sugar
1 egg
1 teaspoon vanilla
6 Tablespoons sour cream
2 cups all-purpose flour
½  teaspoon baking soda
½  teaspoon baking powder
¼ teaspoon salt

Cream butter and sugar with an electric mixer on medium high for 1 minute or until fluffy. Hand stir in egg, vanilla and sour cream.  Don’t overmix. Add dry ingredients all at once and mix until fully incorporated. Refrigerate dough for 2 hours. 

Make a batch of: Red Velvet Sugar Cookies
½ cup soft butter
1 cup granulated sugar
1 egg
1 teaspoon vanilla
6 Tablespoons sour cream
1 teaspoon red gel food dye
1 ½ Tablespoons cocoa
2 cups all-purpose flour
½  teaspoon baking soda
½  teaspoon baking powder
¼ teaspoon salt

Cream butter and sugar with an electric mixer on medium high for 1 minute or until fluffy. Hand stir in egg, vanilla and sour cream.  Stir in cocoa and red dye. Don’t overmix. Add dry ingredients all at once and mix until fully incorporated. Refrigerate dough for 2 hours.

Place ¼ cup+ flour in a bowl. Use this to keep hands dry as you marble the dough. (Dust fingertips each time as you roll and marble dough.)
Scoop out 24 balls of each kind of dough.  
Place one of each cookie dough ball on top of the other.
Next, break the dough disc in half and stack. You now have four layers of dough in alternating flavors.
Break in half and stack again. Now, roll into a ball. You will see the marble effect. Flatten slightly. Bake at 350 degrees for 14-16 minutes depending on size. Cool. Frost with Whipped White Chocolate Ganache.
Let set. 
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Whipped White Chocolate Ganache
2 cups white chocolate pieces
1 cup whipping cream
1 teaspoon vanilla bean paste (or vanilla extract)
Dash of salt

Melt chocolate into whipping cream. Let cool until room temp. (Your freezer can fast-forward this job.)  Whip with an electric mixer for 3-4 minutes. Spoon into freezer strength Ziploc until ready to use.