Yield: 3 Dozen
|1 cup||Unsalted butter; softened|
|1 cup||Confectioners' sugar|
|2 tablespoons||Vanilla extract|
|1½ cup||All-purpose flour|
|½ teaspoon||Baking soda|
|1 cup||Rolled oats; not instant|
|3 \N||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 1½ 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 ¼-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.