By WaterMelon on December 05, 2004
Photo by Juju Bee
Photo by Juju Bee
"These have a wonderful texture - buttery, melt-in-your-mouth soft, yet a little crunchy. The cornstarch makes this shortbread especially tender, while the addition of oatmeal give it a bit of crunch. Using old-fashioned oats instead of quick-cooking will provide more crunch. Recipe by Elinor Klivans. These can be made ahead and frozen up to 3 months. Wrap them tightly with plastic wrap, then seal in a clean plastic/metal container."
Serving Size: 1 (20 g)
Servings Per Recipe: 24
"So delicious, the flavour is almost maple-like, and the texture is divine (cross between a shortbread and a cookie). I pressed into a 13X8X2 pan and this made them even crisper. I also used dark brown sugar and salted butter (omitting the salt). I will be making this again!"
"Oooo! These were very good. I loved the crunchiness of the peices from the edge! The only thing I would do different is next time I will not add salt, but just use salted butter instead, as I think it was just a tad bit too salty, but all in all I thought they were great Watermelon! Thanks!"
"Absolutely Delicious!! Yummy, easy recipe that I would recommend to anyone! I served it at a gathering today, and people were complimenting me left and right :) thanks!"
"OH this was just what the doctor ordered for my craving for oatmeal and my love of shortbread. All I had on hand was dark brown sugar and it came out wonderful. This is a keeper that will be made plenty around my house."
"This is absolutely delicious. I even had to use part margarine because I was out of butter and I overcooked it just a bit and it was STILL addictively good. I made a double recipe and it didn't last 24 hours. As a side note, just for info, someone dropped one on the floor and one of my snackaholic dogs got it and for the rest of the day, he stood watch in the kitchen, hoping and praying someone would drop another crumb."