Cape Breton Oatmeal Shortbread

I found this delicious recipe in the cookbook New Celtic Cooking by Kathleen Sloan-McIntosh and Ted McIntosh. I haven't tried this yet, but her comments said it is nutty tasting, good with a sharp cheddar cheese or butter and jam or Devonshire cream.

• Ready In: 35 mins
• Yields: 30 pieces

Ingredients

• 1 1⁄4 cups butter, softened
• 1  cup brown sugar, lightly packed
• 1⁄2 teaspoon pure vanilla extract
• 1 1⁄2 cups unbleached all-purpose flour
• 1  teaspoon baking powder
• 1 1⁄2 cups rolled oats

Directions

1. Preheat oven to 350°F
2. Combine the butter and sugar in the bowl of an electric mixer (or mix by hand) and cream together well.
3. Add the vanilla and blend well.
4. Add the flour, baking powder and oats and continue to mix until all the ingredients are well incorporated.
5. Turn the dough out onto a lightly floured surface and knead slightly until soft and relatively smooth.
6. Roll out to a 1/4-inch thickness and cut into rounds or squares.
7. Bake in the oven for 20-25 minutes until pale golden brown.
8. Let cool slightly before trnsferring to a rack.