St. Patrick's Pinwheels
Yield: 3 dozen cookies
Ingredients
- 1 1/4 cups granulated sugar
- 1 cup butter flavor all-vegetable shortening
- 2 eggs
- 1/4 cup light corn syrup or regular pancake syrup
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour, + more for rolling
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon peppermint extract
- Green food color
Instructions
- In the bowl of an electric mixer combine sugar and shortening; beat at medium speed until well blended.
- Add eggs, corn syrup and vanilla extract; beat until well blended and fluffy.
- In a large mixing bowl combine 3 cups flour, baking powder, baking soda and salt; gradually add to shortening mixture, beating at low speed until well blended.
- Place half of dough in medium bowl. Stir in peppermint extract and food color, a few drops at a time, until desired shade of green.
- Shape the colored and plain doughs into disks. Wrap each with plastic wrap. Refrigerate for 3 hours or until firm.
- Sprinkle flour on large sheet of wax paper. Place peppermint dough on floured wax paper; flatten slightly with hands. Turn dough over; cover with another large sheet of wax paper. Roll dough into 14 x 9 inch rectangle. Set aside. Repeat with plain dough.
- Remove top sheet of wax paper from both doughs. Invert plain dough onto peppermint dough, aligning edges carefully. Roll layers together lightly.
- Remove wax paper from plain dough. Trim dough to form rectangle. Roll dough tightly in jellyroll fashion starting with long side and using bottom sheet of wax paper as a guide, removing wax paper during rolling.
- Wrap roll in wax paper; freeze at least 30 minutes or until very firm.
- Heat oven to 375 degrees F.
- Remove roll from freezer; remove wrapping. Cut into 3/8 inch thick slices. Place slices 2 inches apart on ungreased baking sheets.
- Bake for 7 to 9 minutes or until edges of cookies are very lightly browned.
- Cool for 2 minutes on baking sheet; transfer cookies to cooling rack to cool completely.
