There are some cookies that are destined to become a holiday tradition. In my family's case, the traditional cookies were those that had become favorites -- my dad loved the thumbprints that his mom made each year and then they became my favorite. My brother loved the Chocolate Shot Cookies. My mom would make dough full of powdered sugar and oatmeal and then roll it into logs. The logs would be rolled into sweet decorating sprinkles that she called shots. I don't see that word printed on the plastic containers of colorful decorating sprinkles I buy at the grocery store, but that's what she called them.

These shot cookies would decorate my mom's holiday cookie platter each year. I must admit they added great color, but they certainly weren't one of my favorite cookies. But my brother loved them. I can still see him squirt frosting from a can onto each cookie before he popped it into his mouth.

This is the first time I have ever made my Momﾒs Shot Cookies. And I like them -- even without a dab of frosting.

The cookies are crunchy and tender and just a little bit sweet. The logs can be formed, coated with decorating sprinkles and kept in the refrigerator for a few days before slicing and baking or kept frozen for a couple of weeks. The logs are nice to have on hand for times when you need to contribute cookies to a school function or a social at the office. Just slice and bake. Easy and yet, full of potential for becoming part of your own family holiday cookie tradition.

Mom's Shot Cookies

1 cup butter
1 cup powdered sugar
2 teaspoons vanilla
1-1/2 cups flour
1 cup quick-cooking rolled oats
2 (3.5-ounce) containers decorating sprinkles

Beat butter and sugar until light and fluffy. Add vanilla and blend well. Mix in flour only until it is all incorporated into the creamed mixture. Stir in oats. Shape dough into two logs, each about 1-1/2 inches in diameter. Pour sprinkles from one jar onto a piece of waxed paper large enough to roll up one log of dough. Roll log in the sprinkles, pressing the sprinkles lightly into the dough and covering the logs completely. Wrap the log with the waxed paper and refrigerate. Repeat the same process with the second log of dough. Chill the logs at least three hours or overnight.

When ready to bake, preheat oven to 325°F. Using a sharp knife, slice 1/4-inch-thick rounds from the logs. Place the cookie slices on ungreased baking sheets. Bake for about 20 minutes at 325 degrees.

Sue Doeden is a food writer based in Bemidji, Minn. Her columns, recipes and photos appear weekly in select Forum Communications Co. newspapers. She also appears on Lakeland Public Television's Wednesday newscast at 10 p.m., and teaches cooking classes. Her recipes can be found online on her blog Sue Doeden's All about Food.

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