Cookie Candies Recipe
Ingredients
| Butter/Margarine | 1 Cup (16 tbs) | |
| Confectioner’s sugar | 3/4 Cup (16 tbs), sifted | |
| Vanilla | 1 Tablespoon | |
| 2 cups Gold Medal Flour | ||
| Salt | 3/4 Teaspoon | |
| Rolled oats | 1/2 Cup (16 tbs) | |
| 1/2 cup semi-sweet chocolate pieces | ||
| 1/4 cup milk finely chopped pecans or walnuts shredded coconut chocolate shot | ||
Directions
Heat oven to 325° (slow mod.).
Mix butter, sugar, and vanilla well.
Measure flour by dipping method or by sifting.
Stir flour, salt, and rolled oats into butter mixture.
With fingers, shape teaspoonfuls of dough into rounds, balls, crescents, triangles, and bars.
Bake on ungreased baking sheet 20 to 25 min., or until golden around edges.
Cool.
Melt chocolate; add milk; blend until smooth.
Dip cookies, rounded-side-down, in chocolate; then dip in nuts, coconut, or chocolate shot.
Mix butter, sugar, and vanilla well.
Measure flour by dipping method or by sifting.
Stir flour, salt, and rolled oats into butter mixture.
With fingers, shape teaspoonfuls of dough into rounds, balls, crescents, triangles, and bars.
Bake on ungreased baking sheet 20 to 25 min., or until golden around edges.
Cool.
Melt chocolate; add milk; blend until smooth.
Dip cookies, rounded-side-down, in chocolate; then dip in nuts, coconut, or chocolate shot.
Chef
