Dark moons

Recipe of the Week
Dark moons
Courtesy of
Tanya Kelley

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1 cup butter (not margarine)
1 cup confectioner’s sugar
2 tsp. vanilla
1-1/2 cup flour
1/2 tsp. baking soda
1 cup of rolled oats
1 7-oz. chocolate bar, milk or dark chocolate


Cream 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 2-inch roll and chill in refrigerator for 1 hour. Slice in 1/4-inch slices. Bake on an ungreased cookie sheet at 325° for 25 minutes, 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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