Cupid’S Cookies

• 1 cup Butter
• 1 cup Sugar
• 1 whole Egg
• 1-1/2 teaspoon Vanilla Extract
• 2-1/2 cups Sifted Flour
• 1/2 teaspoons Salt
• 1 cup Rolled Oats
• 1/4 teaspoons Peppermint Extract
• 8 drops (or More) Red Food Coloring
• 6 packages Hershey Milk Chocolate Bars (1.55 Ounces Each), Broken Into Squares

1. Beat butter and sugar till light and fluffy. Beat in egg and vanilla. Sift together flour and salt; add to creamed mixture and mix well. Stir in oats. Divide dough in half.
2. Add peppermint extract and a few drops food coloring to one half. Chill for several hours. Roll out tinted half to 1/8" thickness between 2 layers of plastic wrap. Remove top layer of plastic and cut with smaller heart cutter. Peel cut cookies from bottom layer of plastic and arrange on an ungreased cookie sheet. (Having chilled dough at this point makes things easier-you might want to consider rolling out the dough between the plastic wrap and then chilling for about 30 minutes before cutting.)
3. Roll out remaining half of dough and cut with large cookie cutter and arrange on an ungreased cookie sheet..
4. Bake at 350 F for 10-12 minutes. Remove from oven.
5. Let cool slightly, then place a square of milk chocolate on the larger hearts and place smaller heart on top of chocolate. Press gently (you don't want melted chocolate to squirt out everywhere!) to bind. Let cookies cool completely, until chocolate is hardened.

butter, sugar, egg, vanilla, flour, salt, rolled oats, ubc, drops, milk chocolate

Taken from tastykitchen.com/recipes/desserts/cupide28099s-cookies/ (may not work)