Line baking sheets with parchment, and preheat oven to 350 degrees F.

In a medium sized mixing bowl, whisk together 2 cups flour, baking powder, salt, and 2 cups sugar with a fork. Set aside

In bowl of a stand mixer, cream butter and shortening together. Add egg, cream, and 1 teaspoon vanilla, and continue to beat 3 minutes more, until light and fluffy.

Add dry ingredients to wet, and mix just long enough to combine. Divide into three equal parts, and mix 3 tablespoons dehydrated strawberry powder into one part, 2 tablespoons cocoa into one part, and 2 tablespoons all-purpose flour and ¼ teaspoon vanilla or almond extract into the last part.

Make little balls (about ½ inch to ¾ inch in diameter) from all three flavors of dough. Then slightly flatten the balls into thick discs, and stack one of each color together. Carefully roll the three discs into a larger ball, being gentle so distinct lines remain from one flavor to the next.

Place larger balls on prepared baking sheets about two inches apart. Dip a large, smooth-bottomed glass into 2 tablespoons of sugar, and use it to press down each ball. Dip in sugar between each cookie. You may also sprinkle the tops with additional sugar, if desired.

Bake at 350 degrees for 9-10 minutes. Allow to cool on baking sheets for 3 minutes, and then transfer to wire racks to cool completely.