- home |
- Add Your Recipe |
- My Recipes |
- My Cookbooks |
- My Menus |
- My Settings |
- Sign In |
- Sign Up
6 hours
Prep: 20 minutes
Cook: 20 minutes
863 calories per serving view nutrition facts
3 dozen
suggest servings
Be the first to add a photo of this recipe!
| 1 | cup | butter | , softened |
| 1 | cup | powdered sugar | |
| 2 | tablespoons | vanilla extract | |
| 1 1/2 | cups | flour, all-purpose | |
| 1/2 | teaspoon | baking soda | |
| 1 | cup | rolled oats | not instant |
| 5 1/4 | ounces | chocolate sprinkles |
Beat butter in large bowl of electric mixer at high speed until creamy, about 1 minute.
Add sugar and vanilla, beat until light and fluffy, about 2 minutes.
Grandually beat in flour and baking soda until smooth.
Stir in oats. Refrigerate dough in mixer bowl 10 minutes for easier handling.
Remove dough from refrigerator.
Divide dough into 2 to 3 equal pieces.
Roll each piece into a log about 1 1/2 inches in diameter.
Pour sprinkles into pie plate; roll logs in sprinkles to coat evenly.
Wrap logs in plastic wrap and refrigerate overnight.
Heat oven to 325 degrees F.
Cut dough into 1/4-inch slices. Bake on greased baking sheet until lightly browned and slightly firm to the touch, about 20 minutes.
Remove to cooling rack.
| % Daily Value* | |
| Total Fat 49.0g | 76% |
| Saturated Fat 30.0g | 149% |
| Trans Fat 0.0g | |
| Cholesterol 122mg | 41% |
| Sodium 398mg | 17% |
| Total Carbohydrate 92.0g | 31% |
| Dietary Fiber 5.0g | 22% |
| Sugars 30.0g | |
| Protein 12.0g | 24% |
| Vitamin A | 28% | Vitamin C | 0% | |
| Calcium | 4% | Iron | 22% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
How is this calculated?| Not a member? You can still rate this recipe! |
|
Note: You must be a member to submit a review. Please Sign in or Sign Up.
Ordering wine in a fine restaurant can be intimidating and confusing to say the least. Perusing a typical wine list can be as daunting as the instructions of a do-it-yourself project. There are three ...
So far so good. Have tasted it after one week. (I know! It's too soon but could not wait.) Did not put in the figs and added walnuts and pecans (big time). Tripled the brandy for soaking the fruit and nuts. Wrapped all of the cakes with 4 layers of cheese cloth soaked in brandy, then wrapped in foil. I am turning the cakes weekly to keep the juices flowing through the cake (my Mom told me about that one. Some of her cakes were aged up to 5 years.). After about 8 weeks turn them once a month for 4 months, then they should be ok. Always check about every 4 months to see if the cheese cloth is dry. If so, give it another brandy soak.
A delightful gourmet recipe brought to you by Real Food Direct
