St. Pat’s Pinwheels

(from Lucianolinda’s recipe box)

Source: Arkansas Democrat Gazette- Prudence Hilburn, Piedmont, Alabama

Categories: Cookies

Ingredients

  • 1 1/4 cups granulated sugar
  • 1 cup Butter Flavor Crisco all-vegetable shortening
  • 2 eggs
  • 1/4 cup light corn syrup or regular pancake syrup
  • 1 Tbsp. vanilla
  • 3 cups all-purpose flour (plus 4 Tbsp., divided)
  • 3/4 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 tsp. peppermint extract
  • Green food color

Directions

  1. Combine sugar and shortening in large bowl. Beat at medium speed of electric mixer until well blended. Add eggs, syrup and vanilla. Beat until well blended and fluffy. Combine flour, baking powder, baking soda and salt. Add gradually to creamed mixture at low speed. Mix until well blended. Divide dough in half.
  2. Place one half in medium bowl. Add peppermint extract and food color, a few drops at a time, until desired shade of green is reached. Wrap both dough halves with plastic wrap. Refrigerate several hours or overnight. Spread 1 Tbsp. flour on large sheet of waxed paper. Place one half of dough on floured paper. Flatten slightly with hands. Turn dough over and cover with another large sheet of waxed paper. Roll dough into 14 × 9-inch rectangle. Set aside. Repeat procedure with other dough half.
  3. Remove the top sheet of waxed paper from both of rolled-out doughs. invert plain dough onto green dough, lining up edges carefully. Roll layers together lightly. Remove waxed paper from plain dough. Trim to form rectangle with clean edges. Starting with long side, roll dough in a jelly-roll fashion, using bottom sheet of waxed paper and transfer to freezer. Chill until firm, at least 30 minutes. Dough should be very firm and may be sliced when frozen.
  4. Heat oven to 375 degrees. Place sheets of foil on counter top for cooling cookies. Remove dough from freezer. Remove wrapping. Cut into 3/8 inch thick slices. Place slices 2 inches apart on ungreased baking sheet. Bake one baking sheet at a time at 375 degrees for 7 to 9 minutes or until cookies are just very lightly browned. DO NOT OVER-BAKE.

  5. Cool on baking sheet two minutes. Remove to foil to cool completely.

  6. makes about 3 dozen

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