---------- 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).