- 1 cup [225 g] butter
- 3/4 cup [190 mL] icing sugar
- 1 tablespoon[15 mL] vanilla
- 2 cups [280 g] flour
- 3/4 teaspoon [3.75 mL] salt
- 1/2 cup [125 mL] rolled oats
Frosting
- 1/2 cup [125 mL] semi-sweet chocolate pieces
- 1/4 cup [60 mL] milk
- Finely chopped nuts, to decorate
- Shredded coconut, to decorate
- Tiny cake decorating chocolate candies, to decorate
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- Preheat oven to 325°F [160°C].
- Well mix together butter, icing sugar and vanilla into a large bowl.
- Stir in flour, salt and rolled oats.
- With your fingers, shape teaspoonsful [5 mL] of dough into rounds, balls, crescents, triangles and bars.
- Transfer onto ungreased baking sheets.
- Bake into preheated oven for approximately 20 to 25 minutes, until golden around edges.
- Leave to cool slightly then transfer onto wire racks to cool completely.
- Pour milk into a small casserole; add semi-sweet chocolate pieces.
- Heat over low heat stirring to melt chocolate pieces.
- Blend until smooth.
- Dip cooled cookies, rounder side down, into melted chocolate and then into finely chopped nuts, shredded coconut or tiny cake decorating chocolate candies.
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