• Mix the butter, sugar, eggs and vanilla until creamy. Add remaining dry ingredients. Add green food coloring if desired. {My green was 5-6 drops.}

Simple Shamrocks: Divide dough into 4 sections. Very lightly, begin rolling the dough into a thin log. You'll want the log to be about 1" around. Sprinkle a lot of green sugar sprinkles into a shallow dish. {I used half my small container.} Roll logs in the sprinkles individually, making sure they're covered. Lightly wrap in wax paper and refrigerate for about 1 hour.

• Cut logs in 1/2" circles. Place 2 circles on a greased cookie sheet, close together so they're touching. Take 2 more circles and overlap those onto the first 2, having them all meet in the middle. Add a small stem to the shamrocks using end scraps.
• Bake at 350 degrees for 9-11 minutes.
• OR

Pinwheel Shamrocks: Roll out dough on a piece of wax paper into a rectangular shape, leaving it about 1/2- 3/4" thick. {I think mine would have been easier to work with had I made them thicker. I show you my pic so you can see the process, but don't roll it as thin as I did!} Cover with green sprinkles. Using the edge of the wax paper, bring the bottom up and begin rolling. If dough breaks, simply use your fingers to piece it back together. Once log is rolled, wrap it in the wax paper and refrigerate for about 1 hour.

• Cut into thin segments, about 1/4" wide. Arrange 3 pinwheels on a greased cookie sheet. Once you have 3 in a triangular shape, mold the dough so it's shaped more like a heart than a circle. I held 2 sides of the circle with my thumb and forefinger while pushing the top down with my other hand. Add a stem.
• Bake at 350 degrees for 10-14 minutes.