1996 1st place winner: chocolate shots

1 c  Unsalted butter; softened
      1 c  Confectioners' sugar
      2 tb vanilla extract
  1 1/2 c  All-purpose flour
    1/2 ts Baking soda
      1 c  Rolled oats; not instant
      3    Bottles chocolate sprinkles
           -1.75 oz each
 
    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.
  
    1. Beat butter in large bowl of electric mixer at high speed until
    creamy, about 1 minute. Add sugar and vanilla; beat until light and
    fluffy, about 2 minutes. Grandually beat in flour and baking soda
    until smooth. Stir in oats. Refrigerate dough in mixer bowl 10
    minutes for easier handling.
  
    2. 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.
    Pour sprinkles into pie plate; roll logs in sprinkles to coat evenly.
    Wrap logs in plastic wrap and refrigerate overnight.
  
    3. Heat oven to 325'F. Cut dough into 1/4-inch slices. Bake on greased
    baking sheet until lightly browned and slightly firm to the touch,
    about 20 minutes. Remove to cooling rack.
  
    Source: Chicago Tribune, December 4, 1996.
 
-----