In a stand mixer, cream together the butter and sugar.
Add the eggs and vanilla extract and mix well.
Mix together the dry ingredients and add to the mixer bowl. Mix well.
Split the dough in half.
Return half of the dough back to the mixer and add in the peppermint extract and a small dot of green food color gel. Mix well.
Wrap each disc of dough in plastic separately and chill for half an hour.
Roll each dough into long rectangles. Keep them the same size and about 6 inches wide by about 18 inches long. Roughly.
Stack the doughs together and then roll. I use a bench scraper to help lift the dough.
Wrap in plastic and chill for an hour or overnight.
Preheat oven to 350. Line a baking sheet with a silicone baking mat.
Unwrap the dough and slice about ½ inch thick. Place each pinwheel on the cookie sheet. Bake for 12 – 15 minutes, or until done.