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Oatmeal Shortbread

Updated February 23, 2016
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This image courtesy of JosephDeLeo.cookstr.com

I adore most foods made with oatmeal, and these toasty shortbread cookies are no exception — just what the doctor ordered to brighten a steaming pot of tea on an inclement afternoon.

Makes16 cookies

Cooking Methodbaking

CostInexpensive

Easy

Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursedessert

Dietary Considerationpeanut free, tree nut free, vegetarian

Equipmentelectric mixer, food processor

Five Ingredients or LessYes

Mealtea

Taste and Texturebuttery, crisp, sweet

Type of Dishcookie

Ingredients

  • ¾ cup (1½ sticks) unsalted butter, at room temperature
  • ½ cup (packed) light brown sugar
  • 1¼ cups unbleached all-purpose flour
  • 1 2/3 cups old-fashioned rolled oats
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon

Instructions

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

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 the oats, the salt, and cinnamon. Add to the butter mixture, stirring with a wooden spoon just until combined.

Finely grind the remaining 2/3 cup 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 3/8 inch thick. Sprinkle the remaining oatmeal over the top of the dough and press it into the surface with the rolling pin.

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 minutes. Cool on a wire rack, then store in an airtight container up to 1 week.

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