Sunday, November 6, 2016

Chocolate (or not) Sprinkle Cookies

     My daughters-in-law introduced me to these delightful little shortbread gems. They call them "Rusty Logs" and once you've made them it'll be easy to see how they got the name. These cookies might not win any beauty contests, but what they lack in showiness they make up for in flavor. Oats give them a nutty crunch that keeps little (and big) hands reaching into the cookie jar.

     I decided to take some license with the recipe and dressed some up in party clothes for Christmas. You could make these for any occasion just by changing up the sprinkles! The ones that work best (in my opinion) are the "ice cream" type softer sprinkles, but any kind would dress up the edges of this slice and bake type cookie.

     They're more widely known as "Chocolate Shot" cookies, but  I call those little bits sprinkles, not shot. Is it a regional thing do you suppose?  No matter what you call them, they're great, versatile little cookies that are as easy to make as they are to eat. Enjoy! :)


Chocolate Sprinkle Cookies (AKA Rusty Logs) Recipe
Printable recipe here

1 cup confectioner's (powdered) sugar
1 cup butter, softened but not melted (I use salted)
2 tsp. vanilla extract
1 1/2 cups all purpose flour
1/2 tsp. baking soda
1 cup rolled oats
chocolate "shot" or sprinkles (2 or 3 small (1.5 oz.) bottles or one large tub) You could also use multicolored sprinkles, or even colored sugar.

  • Cream together butter and sugar
  • Add vanilla and mix well
  • Sift or whisk together flour, baking soda, and oats. Add to butter mixture and mix until combined.
  • Refrigerate about 1/2 hour, or until dough is firm enough to work with.
  • Divide dough in half and form into two rolls, each having a diameter of about 1 1/2 inches.
  • Pour chocolate sprinkles onto wax paper.
  • Roll formed dough "logs" in chocolate sprinkles until evenly coated.
  • Wrap rolls in wax paper or plastic wrap and refrigerate until firm, or overnight.
  • Slice into cookies about 1/4 - 1/3 inch thick and arrange on parchment covered baking sheets.
  • Preheat oven to 325 degrees Fahrenheit.
  • Bake cookies 18-25 minutes, or until very lightly browned. Remove to a rack to cool.
  • Yield: about 3 dozen

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