Saturday, December 15, 2012


1 cup butter, softened
1 cup powdered sugar (sifted)
2 tsp. vanilla
1 1/2 cups unbleached flour
1 cup rolled oats

Combine butter, sugar and vanilla. Mix until creamy and smooth. Add flour one-half cup at a time, stirring after each 1/2 cup added. Add oats and mix well.

Divide dough in half and place on two pieces of waxed paper large enough to wrap a "log" (see photo below)

Shape each half into 8-inch roll, about 1 1/2 inches in diameter. Roll each log in sprinkles (use plenty for a more elegant edge). Wrap each log in wax paper and chill in the refrigerator until well chilled and firm (at least 3 hours, although, I usually leave it there overnight).

Heat oven to 325 degrees. Cut dough into 3/8-inch slices and place on ungreased cookie sheet, 1 inch apart. Bake for 15 to 18 minutes or until edges are set. Makes approximately 3 dozen cookies.

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