Title: Oatmeal Shortbread
Categories: Cookie
Yield: 16 Servings
| 3/4 | c | Unsalted Butter -- At Room |
| | | Temperature |
| 1/2 | c | Light Brown Sugar -- Packed |
| 1 1/4 | c | All-Purpose Flour, |
| | | Unbleached |
| 1 2/3 | c | Old-Fashioned Rolled Oats |
| 1/2 | ts | Salt |
| 1 | ts | Ground Cinnamon |
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 2/3 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 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
mins. Cool on a wire rack, then store in an airtight container up to 1
week. Makes 16 cookies.