The best delicious Oatmeal Shortbread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Oatmeal Shortbread recipe today!
Hello my friends, this Oatmeal Shortbread recipe will not disappoint, I promise! Made with simple ingredients, our Oatmeal Shortbread is amazingly delicious, and addictive, everyone will be asking for more Oatmeal Shortbread.
What Makes This Oatmeal Shortbread Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Oatmeal Shortbread.
Ready to make this Oatmeal Shortbread Recipe? Let’s do it!
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3/4 c Unsalted Butter — At Room Unbleached
Temperature 1 2/3 c Old-Fashioned Rolled Oats
1/2 c Light Brown Sugar — Packed 1/2 ts Salt
1 1/4 c All-Purpose Flour, 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.
Yields
16 servings
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