Frosty Peppermint Pinwheels - sugar

Method

• 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 375F (190C).
• Cut the dough into 38 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.