Oatmeal shortbread

16 servings

Ingredients

Quantity Ingredient
¾ cup Unsalted Butter -- At Room
Temperature
½ cup Light Brown Sugar -- Packed
1¼ cup All-Purpose Flour,
Unbleached
1⅔ cup Old-Fashioned Rolled Oats
½ teaspoon Salt
1 teaspoon Ground Cinnamon

Directions

1. Preheat oven to 350 F. Line a large baking sheet with parchment paper.

2. Using an electric mixer, cream together the butter and sugar in a mixing bowl until light and fluffy. In another bowl combine the flour, 1 cup of oats, salt and cinnamon. Add to the butter mixture, stirring with a wooden spoon just until combined.

3. Finely grind the remaining ⅔ cup of oats in a blender or food processor. Dust a pastry cloth or other flat rolling surface with some of the ground oats. Divide the shortbread dough in half. Roll out each half into a circle about 8 inches in diameter and ⅜ inch thick. Sprinkle the remaining oatmeal over the top of the dough and press it into the surface with the rolling pin.

4. Using a sharp knife, cut each circle into 8 wedges. Prick each wedge all over with the tines of a fork. Transfer to the prepared baking sheet. Bake until golden brown, 18 to 20 mins. Cool on a wire rack, then store in an airtight container up to 1 week.

Makes 16 cookies.

Recipe By : Sarah Leah Chase's Cold-Weather Cooking- ISBN 0-89480-752-8

From: Dan Klepach Date: 12-11-95 (05:26) (159) Fido: Cooking

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