Is it too early for Christmas Cookies?

I was a little down this morning (baby blues?) so I decided the best remedy would be to get out the powdered sugar and start testing out some new Christmas cookie recipes. I usually make these madeleines for my pals cookie exchange and then raid Trader Joes for their delicious tins of yummy goodness for my holiday stash.

I stumbled upon this recipe and saved it a while back, but could not find its origin (sorry!!) I made a few changes to make them my own...

These were super simple and I had the best sous chef. 

Something about the oats and powdered sugar combination make them mouth-watering, tender, and crisp. Make a few batches and store the dough in your fridge (up to four days) or the freezer (up to 3 months) to whip out for last-minute guests.

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Ingredients:
1 cup butter, softened (NO substitutes)
1 cup powdered sugar
dash salt
1 tsp. vanilla
1-1/4 cups flour
1 cup quick cooking oatmeal
Gold Sugar (Cupcake Gems)

Preparation:In a large bowl, cream together butter, sugar, and salt and add vanilla. Stir in flour and oats. Roll into balls, about a tablespoon each.

Roll one side of  each in your colored sugar. Bake at 350 degrees for 10-12 minutes or until light golden brown. Remove to racks to cool. 

To Freeze some for later:  Shape dough into 2 rolls, each 1-1/2" in diameter. Wrap well in waxed paper, twisting the ends to seal. Chill well, at least 2 hours, before baking. When ready to bake, cut dough into 1/4" slices and place on ungreased cookie sheets. You can freeze this dough, unbaked, for up to 2 months. Just slice and bake right out of the freezer, adding a few minutes to the baking time.

P.S. Oh and here is my recipe for the madeleines. I'm sure I'll be making these too.