Chocolate Shots
Yield
3 dozenPrep
20 minCook
20 minReady
6 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
, softened |
|
| 1 | cup |
powdered sugar
|
|
| 2 | tablespoons |
vanilla extract
|
|
| 1 ½ | cups |
all-purpose flour
|
|
| ½ | teaspoon |
baking soda
|
|
| 1 | cup |
rolled oats
not instant |
|
| 5 ¼ | ounces |
chocolate sprinkles
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
, softened |
|
| 237 | ml |
powdered sugar
|
|
| 3E+1 | ml |
vanilla extract
|
|
| 355 | ml |
all-purpose flour
|
|
| 2.5 | ml |
baking soda
|
|
| 237 | ml |
rolled oats
not instant |
|
| 151.7 | ml/g |
chocolate sprinkles
|
* |
Directions
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.
Remove dough from refrigerator.
Divide dough into 2 to 3 equal pieces.
Roll each piece into a log about 1½ inches in diameter.
Pour sprinkles into pie plate; roll logs in sprinkles to coat evenly.
Wrap logs in plastic wrap and refrigerate overnight.
Heat oven to 325℉ (160℃).
Cut dough into ¼ inch slices. Bake on greased baking sheet until lightly browned and slightly firm to the touch, about 20 minutes.
Remove to cooling rack.
