2 STICKS BUTTER, SOFTENED

1 C. GRANULATED SUGAR

1 TSP. VANILLA

1-3/4 C. ALL-PURPOSE FLOUR

1 C. ROLLED OATS, UNCOOKED

1/4 TSP. SALT

     1- 16 OZ. CONTAINER VANILLA FROSTING, SOFTENED

            COLORED SUGARS, SPRINKLES, AND MINI CANDY COATED CHOCOLATE PIECES

DIRECTIONS:

PREHEAT OVEN TO 350º F.

             IN A MIXER, ON HIGH SPEED, BEAT BUTTER, SUGAR AND VANILLA UNTIL CREAMY.

            IN A SMALL BOWL, COMBINE FLOUR, OATS, AND SALT.

        ADD TO BUTTER MIXTURE, BEATING UNTIL COMBINED.

DIVIDE DOUGH IN HALF.

         SHAPE EACH HALF INTO 5-INCH LOG ROLL 2 INCHES IN DIAMETER.

WRAP IN PLASTIC WRAP.

CHILL 3 HOURS, UNTIL FIRM.

UNWRAP DOUGH.

CUT INTO 1/4 INCH SLICES.

         PLACE 1 INCH APART ON UNGREASED COOKIE SHEETS.

           BAKE 12-14 MINUTES, UNTIL EDGES ARE GOLDEN BROWN.

COOL 1 MINUTE ON COOKIE SHEETS.

REMOVE TO WIRE COOLING.

COOL COMPLETELY.

TOP WITH SECOND COOKIE.

       ROLL EDGE OF FROSTING IN DECORATIONS.

REPEAT WITH REMAINING COOKIES.

STORE TIGHTLY COVERED.

YIELD: 24 COOKIES