Directions

• In a small bowl, combine the flour, sugar and salt; cut in butter
• until mixture resembles coarse crumbs. Combine water and vanilla;
• gradually add to crumb mixture, tossing with a fork until dough
• forms a ball.
• On a lightly floured surface, roll out dough to 1/16-in. thickness.
• Cut with a floured 2-1/2-in. round cookie cutter. Place on ungreased
• baking sheets. Bake at 325° for 8-10 minutes or until set.
• Remove from pans to wire racks to cool.
• For topping, in a small bowl, cream butter and sugar until light and
• fluffy. Beat in egg and oil. Combine the oats, flour, nuts, cocoa,
• baking powder and spices; gradually add to creamed mixture and mix
• well. Fold in candied peels.
• Drop a rounded tablespoonful of topping on each cookie; gently press
• down. Place 2 in. apart on ungreased baking sheets. Bake at 325°
• for 13-16 minutes or until set. Remove from pans to wire racks to
• cool.
• In a microwave-safe bowl, melt chocolate and butter; stir until
• smooth. Dip each cookie halfway in chocolate; allow excess to drip
• off. Place on waxed paper; let stand until set. Store in airtight
• containers. Yield: about 1-1/2 dozen.