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1 c Unsalted butter; softened
1 c Confectioners' sugar
2 tb vanilla extract
1 1/2 c All-purpose flour
1/2 ts Baking soda
1 c Rolled oats; not instant
3 Bottles chocolate sprinkles
-1.75 oz each
First place winner in the Chicago Tribune's 1996 Annual Holiday Cookie
Contest. Kimberly H. McGuire of Oak Park, Illinois entered her
grandmother's chocolate shot cookie recipe.
1. Beat butter in large bowl of electric mixer at high speed until
creamy, about 1 minute. Add sugar and vanilla; beat until light and
fluffy, about 2 minutes. Grandually beat in flour and baking soda
until smooth. Stir in oats. Refrigerate dough in mixer bowl 10
minutes for easier handling.
2. Remove dough from refrigerator. Divide dough into 2 to 3 equal
pieces. Roll each piece into a log about 1 1/2 inches in diameter.
Pour sprinkles into pie plate; roll logs in sprinkles to coat evenly.
Wrap logs in plastic wrap and refrigerate overnight.
3. Heat oven to 325'F. Cut dough into 1/4-inch slices. Bake on greased
baking sheet until lightly browned and slightly firm to the touch,
about 20 minutes. Remove to cooling rack.
Source: Chicago Tribune, December 4, 1996.
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