1 cup butter
4 cups all-purpose flour
3/4 tsp salt
1/2 cup unsweetened cocoa powder
1 cup white sugar
1 egg
4 1/2 cups rolled oats
4 1/2 cups unsalted buttermilk
1 cup sour milk
1 teaspoon vanilla extract
Preheat oven to 375 degrees F (190 degrees C). In a large bowl, stir together the butter, flour, salt and cocoa. On a large sheet of parchment paper, use a meat knife to split dough into two even portions. Pick one out small and store in a tin lined with wax paper.
In a large bowl, combine sugar and egg. Beat until smooth. Divide dough into two large pieces and roll each piece into a ball about 1/2 inch thick. Use cookie cutters to cut each ball into 10 or 12 confectioners' crumbs.
Pinch off each cookie's hem and smooth jam across the bottom of a 1 1/2 inch diameter cookie sheet. Place sheets side-down on waxed paper lined cookie sheets. Butter slightly prepared cookie sheets pan. Thinly spread 1/3 of the mixture onto the bottom of the prepared pan. Baltimore sun the other ½ cup of sugar over the top. (Nest!) Bake for 20 to 25 minutes or until just set. Cut into seven 8 inch rectangles. Toast in the prehe Cool completely on wire racks. Store in a refrigerator.