Saturday, February 25, 2006

Dark Moons

These buttery cookies will melt in your mouth. This recipe make 3 dozen. Dipping them in chocolate make the moon shape.

1 cup butter
1 cups confectioners sugar
2 teaspoons vanilla
1 1/2 cup flour
1/2 teaspoon baking soda
1 cup rolled oats
1 7-oz chocolate bar, milk or dark

Cream the butter and sugar until fluffy. Add vanilla and rolled oats. Sift flour and baking soda together and add to mix. Mix thoroughly. Shape dough in a two-inch roll and chill in refrigerator for one hour. Slice in 1/4" slices. Bake on an ungreased cookie sheet at 325 F for 25 minutes, or until the cookies are lightly browned. When the cookies are cool, melt the chocolate until it can be stirred smooth. Dip the side of each cookie in the chocolate, rotating it to make the crescent moon shape.

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