Chocolate Shot Cookies

Rich and buttery, like all shortbead cookies should be, these refrigerate-and-slice chocolate shot cookies also contain rolled oats. They are easy to make, keep well in the freezer and will be a welcome addition to your holiday cookie baking.

 

Welcome to the last day of Cookie Week, hosted by Kim of Cravings of a Lunatic and Susan of The Girl In the Little Red Kitchen! We hope you've enjoyed this week as much as we have!

On to the final cookies! 
I’ve said it before and I’ll say it again. I am a cookbook junkie. I have a very hard time passing by a stack of books at a garage sale or car boot sale or estate sale or charity shop without rifling through them and looking for cookbooks. Sometimes I get lucky and find an already coveted book and sometimes I find a treasure previously unknown to me.

The book whence came this slightly adapted recipe is one of the latter finds. It’s called Heart of the Home – Notes from a Vineyard Kitchen and it was published in 1986. According to author/illustrator Susan Branch, it is now out of print but copies can still be found on Ebay. It’s a beautiful book, hand lettered and illustrated with watercolors and each page is a joy to behold. Plus each recipe I’ve tried has been a keeper. It's so sad when beautiful books like this one are out of print so I am delighted to have found a copy.

Ingredients for 2 1/2 dozen cookies
1 cup or 225g butter, softened
1 cup or 125g powdered or icing sugar
2 teaspoon vanilla
1 1/2 cups or 190g flour
1 cup or 90g rolled oats
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cup or 150g chocolate shots or sprinkles

Method
Cream the butter and the sugar until the mixture is fluffy. Add in the vanilla and beat again.

In a separate bowl, combine your flour, baking powder and salt.

Add them into the butter/sugar bowl, along with the oatmeal and beat until well combined.

Wrap the dough in cling film and chill for about half an hour. A word of warning: If you chill it for too long it gets completely stiff and unmalleable. (<new word I just made up. Oxford Dictionaries, take note. Why is it not a word?)

Cut the dough into three pieces and roll them into logs. Pile your chocolate shots in the middle of a clean tray with sides and roll the logs in them till you have full coverage.

Wrap the logs in more cling film and refrigerate for at least two hours or until you are ready to bake.  (These can also be frozen.)

When you are ready to bake, preheat your oven to 350°F or 180°C and use a thin serrated knife to slice off however many cookies you are wanting to bake. The original recipe says to use an ungreased cookie sheet but I lined mine with a silicone baking mat.

Bake in your preheated oven for about 9-11 minutes. The tops don’t brown much but the bottoms get lovely and golden. The bottom is definitely the more attractive side. :)

Just out of the oven

Enjoy!

Take a look to see what might inspire you to break out the butter and sugar this weekend.

• Black Pepper Fig Biscotti by Crumb
• Chocolate Fudge Brownie Cookies by Cravings of a Lunatic
• Chocolate Peppermint Crinkles by Jen's Favorite Cookies
• Chocolate Shot Cookies by Food Lust People Love
• Double Chocolate Espresso Cookies by Cooking in Stilettos
• Pumpkin Mallowmars by The Girl In The Little Red Kitchen
• Soft and Chewy Butterscotch Chip Pudding Cookies by Dinners, Dishes and Desserts
• The Best Gingersnaps by Mind Over Batter
• Thick & Soft Chocolate Peanut Butter Cookies {Gluten Free & Dairy Free} by The Cooking Actress

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