Oatmeal Shortbread

"This is different from the usual oatmeal shortbread cookie. This has corn starch and icing sugar in it. Enjoy the unique texture and flavor."
 
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photo by Dorel photo by Dorel
photo by Dorel
Ready In:
1hr
Ingredients:
5
Yields:
30 cookies
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ingredients

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directions

  • Combine flour,oats,corn starch and icing sugar in large bowl.
  • With large spoon, blend in butter.
  • Work with hands until a soft, smooth dough forms.
  • Shape into a ball.
  • If necessary, refrigerate 30 minutes or until easy to handle.
  • VARIATIONS for baking.
  • Bake in 300° oven until edges are lightly browned.
  • Roll dough out to 1/4 inch thickness and use cookie cutters, bake for 15-20 minutes.
  • Or you can shape into 1" balls, flatten with fork dipped in sugar, put on ungreased cookie sheet and bake for 15-20 minutes.
  • Cool completely on wire rack.
  • CRANBERRY WEDGES.
  • You can add 1/3 cup dried cranberries to dough, then roll or pat dough into two 5 1/2" rounds and bake on ungreased cookie sheet 30-40 minutes.
  • Or you can press into one 9" cake pan, mark into 8 wedges, prick with fork, and bake 40-45 minutes.
  • These freeze well.

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Reviews

  1. These are melt in your mouth buttery rich oatmeal shortbread cookies. It was just what I was looking for. The key to this texture is in the confectionary sugar and the cornstarch. I added a little vanilla. They need to cook until just starting to turn a little brown on the edges. If they don't cook enough they will fall apart when removing them. I let them sit on the pan a few minutes to rest before removing them. Great recipe, thanks for sharing.
     
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RECIPE SUBMITTED BY

<p>.I would like to thank all the members who have been so kind as to write a review for my recipes. I am unable to respond to anyone. Thanks for trying them. <br />You can contact me at dorel34 at gmail.com. Use the @ sign and no spaces.</p>
 
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