Frosty Peppermint Pinwheels

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

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