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baking American
 Oatmeal Shortbread

Photo by: Joseph De Leo
Comments: 0
 

Recipe

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.

Yield: Makes 16 cookies

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

Directions

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

3. 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.

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


© 1990 Sarah Leah Chase
 

Nutritional Information

Nutrients per serving (% daily value)

Serving size is 1 cookie.

202kcal (10%)
20mg (2%)
0mg (0%)
73mcg RAE (2%)
93mg
32mg
4g
7g
2g
25g
23mg (8%)
76mg (3%)
6g (28%)
10g (15%)
1mg (7%)
 

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