Best Shortbread Cookies

FOR THE BELLINGHAM HERALDDecember 10, 2010 

BEST SHORTBREAD COOKIES

Elicia Fowler of Bellingham says this recipe was handed down to her by her grandmother, who baked these cookies for Elicia's father when he was a young boy. "It is part of our Christmas tradition to make them every year," she says.

Ingredients

1 cup butter, softened

1 cup powdered sugar

2 teaspoons vanilla

11/4 cups flour

1 cup quick oats

1/2 teaspoon salt

3/4 cup chocolate sprinkles

Directions

Mix first three ingredients.

Add dry ingredients except for sprinkles and mix well.

Divide dough in half.

Form half of the dough into a log shape.

Roll in chocolate sprinkles on waxed paper.

When covered with sprinkles, wrap in waxed paper.

Repeat with remaining dough.

Refrigerate for 2 hours.

Cut into 1/4-inch slices and bake at 350 degrees for 12 to 15 minutes.

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