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1
In a large bowl with an electric mixer on medium speed, beat the sugar and shortening until well blended.
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2
Add the eggs, syrup and vanilla extract.
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3
Beat until well blended and fluffy.
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4
In a medium bowl, combine 3 cups flour, baking powder, baking soda and salt.
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5
With the mixer on low speed, gradually add the flour mixture to the shortening mixture; mix until well blended.
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6
Divide the dough in half.
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7
Place one half in a medium bowl.
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8
Add the peppermint extract and food coloring, a few drops at a time, until the desired shade of green is reached.
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9
Wrap the dough halves in plastic wrap.
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10
Refrigerate for several hours or overnight.
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11
Spread 1 tablespoon flour on a large sheet of waxed paper.
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12
Place one dough half on the floured paper; flatten slightly with your hands.
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13
Turn the dough over and cover with another large sheet of waxed paper.
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14
With a rolling pin, roll the dough into a 14x9 inch rectangle; set aside.
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15
Repeat the procedure with the other half of the dough.
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16
Remove the top sheet of waxed paper from both rolled out doughs.
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17
Invert the plain dough onto the green dough, lining up the edges carefully.
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18
Roll the layers together lightly.
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19
Remove the waxed paper from the plain dough; trim the edges.
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20
Starting with a long side, roll up the dough jelly roll style, usint the bottom sheet of waxed paper as a guide.
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21
Wrap in waxed paper and transfer to the freezer.
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22
Chill for about 30 minutes, or until firm.
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23
The dough should be very firm, and may be sliced when frozen.
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24
Preheat oven to 375F (190C).
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25
Cut the dough into 38 inch thick slices.
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26
Place the slices 2 inches apart on ungreased cookie sheets.
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27
Bake one cookie sheet at a time for 7 to 9 minutes, or until the cookies are just very lightly browned.
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28
Cool on the cookie sheets for 2 minutes.
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29
Remove to racks to cool completely.
