St. Pat's Pinwheels
1 -1/4 cups granulated sugar
1 cup Butter Flavor Crisco all-vegetable shortening or 1 Butter Flavor Crisco
1/4 cup light corn syrup or regular pancake syrup
1 tablespoon vanilla extract
3 cups PILLSBURY® Best All-Purpose Flour, plus 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
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
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
dough's into disks. Wrap each with plastic wrap. Refrigerate 3 hours or until
Sprinkle flour on large sheet of waxed paper. Place peppermint dough on floured
paper; flatten slightly with hands. Turn dough over; cover with another large
sheet of waxed paper. Roll dough into 14 x 9-inch rectangle. Set aside. Repeat
with plain dough.
Remove top sheet of waxed paper from both dough's. Invert plain dough onto
peppermint dough, aligning edges carefully. Roll layers together lightly. Remove
waxed paper from plain dough. Trim dough to form rectangle. Roll dough tightly
in jelly-roll fashion starting with long side and using bottom sheet of waxed
paper as a guide, removing waxed paper during rolling. Wrap roll in waxed paper;
freeze at least 30 minutes or until very firm.
Heat oven to 375ºF. Remove roll from freezer; remove wrapping.
Cut into 3/8-inch-thick slices. Place slices 2 inches apart on ungreased baking
Bake 7 to 9 minutes or until edges of cookies are very lightly browned. Cool 2
minutes on baking sheet; transfer cookies to cooling rack to cool completely.
Makes 3 dozen cookies