3/4 cup shortening 3/4 cup butter 1 1/2 cup sugar 1 1/2 tsp baking powder 1/2 tsp salt 2 eggs 2 tbsp milk 1 1/2 tsp vanilla or 1 tsp almond or peppermint extract 4 1/2 cups all-purpose flour 1/4 to 1/2 tsp red paste food colour 1/4 to 1/2 tsp green paste food colour Frosting for button holes Combine shortening and butter and beat together, add sugar, baking powder and salt. Beat until combined. Beat in eggs, milk and vanilla until combined. Beat in as much flour as you can with the mixer. Stir in remaining flour. Chill dough for one hour if necessary or until easy to handle Divide dough into three portions. Leave one portion plain. Knead in red food colouring into second portion and green into the third portion. Wrap each portion in plastic wrap or waxed paper and chill for 1 to 2 hours. Divide green portion of dough until thirds. Shape each portion into a 11 x 1 inch log, wrap each log with waxed paper or plastic wrap and freeze for about 30 minutes or until firm. Divide plain dough portion into thirds. Place each portion between sheets of waxed paper and roll each portion into a 11 x 4 inch rectangle. Freeze about 15 minutes or until firm. Divide red dough portion into thirds. Place each portion between sheets of waxed paper and roll each portion into a 11 x 5 inch rectangle. Freeze about 15 minutes or until firm. (**NOTE RED PORTIONS ARE ROLLED OUT SLIGHTLY LARGER THAN THE PLAIN) To assemble, remove top sheet of waxed papter from each portion of dough. Place each green dough log on a long edge of a plain dough rectangle, roll up plain dough around the green dough log to completely encase the green dough. Pinch dough to seal edges. Place each plain and green log on a long edge of a red dough rectangle and roll up red dough around log to completely encase the plain dough. Wrap logs in plastic or waxed paper, freeze about an hour or until firm. Slice logs into 1/4 inch slices, place slices 2 inches apart on a parchment/greased or silicone mat lined cookie sheet. Bake at 375 F for 8 to 10 minutes or until they are set and bottoms are light brown. Cool on cookie sheet 1 minute and transfer to cooling rack. Cool completely. Using icing (black or white) pipe 2 or 4 small dots in center of cookie to resemble button holes. Makes about 130 cookies.

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