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.
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
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.