SHORTBREAD:

2 c. unsifted all-purpose flour
1 c. uncooked quick oats
3/4 tsp. salt
1 c. butter, softened
1 c. confectioners' sugar
2 tsp. vanilla extract
Colored sugar, nonpareils or 1 c. chopped nuts

CHOCOLATE GLAZE:

1 (6 oz.) pkg. semi-sweet chocolate bits
1 tsp. vegetable shortening

Preheat oven to 325 degrees. In a small bowl, combine flour, oats and salt. Set aside.

In a large bowl, combine butter, confectioners' sugar and vanilla. Beat until creamy. Gradually blend in flour mixture. Roll into teaspoon sized balls or into 2-inch legs. Place on ungreased cookie sheet. Bake 15 to 20 minutes. Cool for 1 minute. Remove and place on wire rack to cool.

To make glaze: In top of double boiler, semi-sweet chocolate bits and vegetable shortening and stir until smooth. If too thick, add 1 tablespoon milk and stir until smooth. Dip ends of cookies in glaze, then roll in colored sugar, nonpareils or nuts. Makes 4 1/2 dozen cookies.