A whole bunch of unfortunate events culminated to create these cookies.

Okay, that was dramatic…it was a series of small hiccups along the way.  Surely you’ve had one of “those” days…Everything you touch turns out completely different than you anticipate.  In this case, the outcome was these cookies.

Just a few days ago, I had all the intention in the world to create shamrock cookies.  Not just any shamrock, mind you, I could have just purchased the Pillsbury shamrock sugar cookies(not that there’s anything wrong with Pillsbury cookies).  I’d planned on making my green dough with Jello gelatin and some of the cookies would even be four leafed clovers!  My thoughts were that this would all break down to simple geometry, shaping, and cooling.  Wow, was I wrong!  I ended up ill shaped cylinders that blended into each other with no definition.  Then I thought, “heifer, you can’t let errant cookie dough defeat you!” (Don’t be offended…heifer is not a cuss word.)

Determined not to be defeated by cookie dough, I decided to create pinwheels with my two doughs.  Then I happened upon my new best friend, Pinterest, and there, as bold as day was a photo of pinwheel cookies with sprinkle edges.  The sprinkles just made those cookies look happy.  Now, I wanted sprinkle edges too!

Start with Jello, sugar, and butter…

After adding egg and vanilla, you mixture will look like this.

The shamrock design that didn’t happen.

That’s okay…dough can be forgiving…Re-roll into what will be pinwheel cookies.

Happy Cookies
Makes 4 1/2 Dozen

Sugar Cookie Dough:
1 cup sugar
1/2 cup unsalted butter, cold and cut into pieces
1 egg
1 teaspoon vanilla extract
1/2 teaspoon lemon extract

2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt

Jello Dough:
1-3 oz. box Jello, I used lime
1/2 cup sugar
1/2 cup unsalted butter, cold and cut into pieces
1 egg
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/4 teaspoon baking soda

1/4 teaspoon salt

1/4 cup colorful sprinkles

Make each dough by sugar or sugar/Jello, and butter in a food processor(I would start with the sugar cookie dough, then the Jello dough…that way you don’t have to worry about accidentally tinting the sugar cookie dough.)  Process until completely blended.  Add egg, and extract, pulsing until combined.  Add flour, baking soda, and salt, pulse until mixture pulls together into a dough ball.  Remove from processor, flatten and wrap with plastic wrap.  Transfer to refrigerator and chill for 2 hours.

When chilled, cut dough in half and roll out on parchment paper into 9 x 9 inch squares that are about 1/8 inch thick each.  Carefully, place jello dough atop sugar cookie dough.  Press together and roll up tightly.  Wrap in plastic wrap and refrigerate for 2 hours.  Repeat process with remaining dough.

When ready to bake, preheat oven to 375 degrees.  Working with 1 roll of cookie dough, place half of the sprinkles on a parchment lined surface.  Roll dough in sprinkles, lightly pressing to coat.  Cut 1/4-inch slices and place 1 inch apart on a lined baking sheet.  Bake for 11 minutes.  Transfer to wire rack to cool.  Repeat with remaining