Oatmeal Shortbread Shamrock Cookies

In a large bowl cream the butter and powdered sugar using an electric mixer until combined and fluffy. Add the vanilla, flour, baking soda and salt. Mix until combined. Finally, add in the oats and mix until evenly distributed. Chill the dough for about 30 minutes.

Remove the dough from the refrigerator and set it on the counter to come to room temperature Divide the dough into about five equal parts. Shape each section of dough into uniformly sized and shaped rolls.

Put the colored sugar on a plate or in a long pan. Roll the logs of dough in the colored sugar until the sides are completely covered. Reserve the remaining sugar. Put the logs on a tray. Return the rolls to the refrigerator for at least 30 minutes, or until they have hardened enough to slice without losing their shape.

Preheat the oven to 325 F. Slice the logs with a sharp knife (about ¼ inch thick) and place on a greased cookie sheet, leaving about an inch between each. See note below if you want to make them into shamrock shapes.

Bake for 15-19 minutes until just set. Cool on a rack.

Note: To make shamrocks, divide the fifth dough log in thirds and roll each into a smaller log for the stems. Squeeze the small stem piece into a longer shape, place one of the bigger circles on the top of the stem and then two more circles across to form a shamrock shape. Push down gently in the center to secure. Sprinkle with additional colored sugar, if desired. Makes approximately 36 shamrocks.