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.
Total Timeunder 1 hour
Make Ahead RecipeYes
OccasionCasual Dinner Party, Family Get-together
Dietary Considerationpeanut free, tree nut free, vegetarian
Equipmentelectric mixer, food processor
Five Ingredients or LessYes
Taste and Texturebuttery, crisp, sweet
Type of Dishcookie
- 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
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.
1990 Sarah Leah Chase