Peppermint Pinwheels

Ingredients:

2 ½ cups all purpose flour
½ teaspoon salt
½ teaspoon baking powder
1 cup butter, softened
1 cup sugar
1 egg
½ teaspoon vanilla extract
1 teaspoon peppermint extract
1 teaspoon red food coloring
Confectioners’ sugar, for rolling out dough
24 lollipop sticks
 
Directions:

1.  Preheat oven to 375 degrees. 
2.  Sift together the flour, salt and baking powder and set aside.
3. Cream butter and sugar together in another large bowl.  Add egg and beat until incorporated.  Add the vanilla and peppermint extract.  Gradually add the dry mixture, beating until combined.
4. Remove half of the mixture from the bowl.  Add the food coloring to one half, beating until fully combined. 
5. On waxed paper, roll out dough to form a large rectangle, about ¼ inch thick.  Repeat this step with the other half of dough with no food coloring.  Refrigerate for 2 hours.
6. On a sheet of waxed or parchment paper, sprinkle confectioners’ sugar to prevent sticking.  Very carefully, slide the red dough on top of the white dough. Trim edges if uneven and patch if necessary.  Roll dough into a log, creating a swirl effect.
7. Place the dough back in the refrigerator and let chill for 2 hours.
8. Slice the dough into ½ inch slices and place on a parchment lined cookie sheet 1 inch apart.
9. Place lollipop sticks about 1 inch through the flat side of the dough.
10. Bake for 8 to 10 minutes.  Remove from oven and let cool on a wire rack.