1995 5th Place: Joan's Little Joys Recipe

   Yield: 36 Servings
 
      1 c  Unsalted butter,softened
  1 3/4 c  Confectioners' sugar
  1 1/2 t  Pure vanilla extract
  1 1/2 c  All-purpose flour,sifted
           -before
    1/2 c  Finely hazelnuts (or
           -macadamia nu,Ground
    1/4 c  Seedless raspberry
           -preserves,(approx)
           Food coloring as desired
           -for decorating

1. Heat oven to 350 degrees. Lightly grease cookie sheet(s) or line
with parchment paper.

2. Beat butter and 1/2 cup of the confectioners' sugar in large bowl of
electric mixer on high speed until well combined. Mix in vanilla. Stop
the mixer and add the flour and ground nuts. Mix on low speed just
until combined.

3. Using 1 teaspoon dough for each, roll into rounds. Place on baking
sheet. Dip the bottom of a flat glass in confectioners' sugar,
reserving 1/4 cup for this purpose. Press each ball, flattening to a 1-
inch round.

4. Bake just until they begin to color, 9 to 11 minutes. Transfer to a
wire rack to cool.

5. Spread bottoms of half the cookies with preserves, using about 1/4
teaspoon for each cookie. Sandwich together with another cookie.

6. For icing, mix remaining 1 cup confectioners' sugar with just enough
water to make it spreading consistency. Tint icing with food color, if
desired.

7. Decorate top of cookies with icing, using a pastry bag, if desired.

 1996 1st Place Winner: Chocolate Shots
 
      Yield: 3 Servings
 
      1 c  Unsalted butter,softened
      1 c  Confectioners' sugar
      2 T  Vanilla extract
  1 1/2 c  All-purpose flour
    1/2 T  Baking soda
      1 c  Rolled oats,not instant
      3    Chocolate sprinkles 1 3/4
           -oz each

First place winner in the Chicago Tribune's 1996 Annual Holiday
Cookie Contest.  Kimberly H.  McGuire of Oak Park, Illinois entered her
grandmother's chocolate shot cookie recipe.

1.  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, a bout 2 minutes.  Grandually beat in flour and baking soda
until smooth.  Stir in oats.  Refrigerate dough in mixer bowl 10
minutes for easier handling.

2.  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 sprin kles into pie plate; roll logs in sprinkles to coat evenly.
Wrap logs in plastic wrap and refrigerate overnight.

3.  Heat oven to 325'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.