Frosty Peppermint Pinwheels

---------- Recipe via Meal-Master (tm) v8.05

Title: Frosty Peppermint Pinwheels
Categories: Cookies
Yield: 36 servings

1 1/4 c Granulated sugar
1 c Shortening; butter flavored
2 Eggs
1/4 c Light corn syrup
Or pancake syrup
1 ts Vanilla extract
3 c All-purpose flour; plus
2 tb All-purpose flour; divided
3/4 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
1/2 ts Peppermint extract
Green food coloring

Recipe by: Woman's Day, Holiday Baking 1994
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 14 x 9-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 degrees. Cut the dough into 3/8-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. Penny Halsey (ATBN65B).

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