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Peppermint Pinwheels Recipe

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This recipe for Peppermint Pinwheels, by , is from From Janice's Kitchen , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Janice Wyatt


1 cup soft shortening (half butter)
1 cup sifted confectioners' sugar
1 egg
1 tsp. almond flavoring
1 tsp. vanilla

2 cups sifted flour
1 tsp. salt
tsp. red food coloring
cup each finely crushed peppermint stick candy and sugar, if desired

Mix shortening, sugar, egg, flavorings. Mix flour and salt; blend in thoroughly. Divide dough in half. Blend red food coloring into one half. Chill doughs until firm.

On lightly floured cloth-covered board, roll light half into a 12-inch square. Roll red half same size and lay on top of light dough. Roll double layer gently until 3/16-inch thick. Roll up tightly as for jelly roll. Chill 1 hour.

Heat oven to 375. Slice ⅛-inch thick. Place on ungreased baking sheet and bake 9 minutes or until lightly browned. While still warm, brush with Egg White Glaze (recipe below) and sprinkle with mixture of candy and sugar.

Egg White Glaze: Mix 1 egg white and 2 T water.

Janice's notes: Make the red dough smaller than the white dough. Use less than it looks - for you can always add some more white to it.

Roll between wax papers - rectangular shape. Just roll them 11-inches wide and about 14-inches long because when you place them together they will be longer when you roll them out. Easier to get in refrigerator to chill.




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