Chocolate Shots
Recipe: #17190
February 06, 2015
Categories: Desserts, Cookies, Slice and Bake, Oats, Christmas, Game/Sports Day, Potluck Oven Bake, No Eggs, Vegetarian, Chocolate, Kosher Dairy, more
"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. Servings were not given so it is estimated."
Original is 30 servings
Ingredients
Nutritional
- Serving Size: 1 (28.4 g)
- Calories 134.7
- Total Fat - 7.1 g
- Saturated Fat - 4.1 g
- Cholesterol - 16.3 mg
- Sodium - 6.6 mg
- Total Carbohydrate - 16.2 g
- Dietary Fiber - 0.8 g
- Sugars - 8 g
- Protein - 1.7 g
- Calcium - 6.4 mg
- Iron - 0.4 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Beat butter in large bowl of electric mixer at high speed until creamy, about 1 minute.
Step 2
Add sugar and vanilla; beat until light and fluffy, about 2 minutes.
Step 3
Gradually beat in flour and baking soda until smooth. Stir in oats.
Step 4
Refrigerate dough in mixer bowl 10 minutes for easier handling.
Step 5
Remove dough from refrigerator.
Step 6
Divide dough into 2 to 3 equal pieces.
Step 7
Roll each piece into a log about 1 1/2 inches in diameter.
Step 8
Pour sprinkles into pie plate; roll logs in sprinkles to coat evenly.
Step 9
Wrap logs in plastic wrap and refrigerate overnight.
Step 10
Heat oven to 325F.
Step 11
Cut dough into 1/4-inch slices.
Step 12
Bake on greased baking sheet until lightly browned and slightly firm to the touch, about 20 minutes. Remove to cooling rack.
Tips
No special items needed.
0 Reviews
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