Frosty Peppermint Pinwheels

Directions

In a large bowl with an electric mixer on medium speed, beat the sugar and shortening until well blended.

Add the eggs, syrup and vanilla extract.

Beat until well blended and fluffy. In a medium bowl, combine 3 cups flour, baking powder, baking soda and salt.

With the mixer on low speed, gradually add the flour mixture to the shortening mixture; mix until well blended.

Divide the dough in half. Place one half in a medium bowl.

Add the peppermint extract and food coloring, a few drops at a time, until the desired shade of green is reached.

Wrap the dough halves in plastic wrap.

Refrigerate for several hours or overnight.

Spread 1 tablespoon flour on a large sheet of waxed paper.

Place one dough half on the floured paper; flatten slightly with your hands.

Turn the dough over and cover with another large sheet of waxed paper.

With a rolling pin, roll the dough into a 14x9 inch rectangle; set aside.

Repeat the procedure with the other half of the dough.

Remove the top sheet of waxed paper from both rolled out doughs.

Invert the plain dough onto the green dough, lining up the edges carefully.

Roll the layers together lightly.

Remove the waxed paper from the plain dough; trim the edges.

Starting with a long side, roll up the dough jelly roll style, usint the bottom sheet of waxed paper as a guide.

Wrap in waxed paper and transfer to the freezer.

Chill for about 30 minutes, or until firm.

The dough should be very firm, and may be sliced when frozen.

Preheat oven to 375℉ (190℃).

Cut the dough into ⅜ inch thick slices.

Place the slices 2 inches apart on ungreased cookie sheets.

Bake one cookie sheet at a time for 7 to 9 minutes, or until the cookies are just very lightly browned.

Cool on the cookie sheets for 2 minutes.

Remove to racks to cool completely.