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1996 1st Place Winner: Chocolate Shots

1996 1st Place Winner: Chocolate Shots is built on Unsalted Butter Softened, Confectioners Sugar, Vanilla Extract, All Purpose Flour, and Baking Soda. Serves 3. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 cup
• 1 cup
• 2 tbsp
• 1 1/2 cup
• 1/2 tsp
• 1 cup
• 3 bottle

Method (preview)

1. 1

   First place winner in the Chicago Tribune's 1996 Annual Holiday Cookie

2. 2

   Beat butter in large bowl of electric mixer at high speed until creamy, about 1 minute.

3. 3

   Add sugar and vanilla; beat until light and fluffy, about 2 minutes.

4. 4

   Grandually beat in flour and baking soda until smooth.

5. 5

   Stir in oats.

6. 6

   Refrigerate dough in mixer bowl 10 minutes for easier handling.

7. 7

   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.

8. 8

   Pour sprinkles into pie plate; roll logs in sprinkles to coat evenly.

9. 9

   Wrap logs in plastic wrap and refrigerate overnight.

10. 10

    Heat oven to 325'F. Cut dough into 1/4-inch slices.

11. 11

    Bake on greased baking sheet until lightly browned and slightly firm to the touch, about 20 minutes.

12. 12

    Remove to cooling rack.