Oatmeal Shortbread

Submitted by Dorel

"This is different from the usual oatmeal shortbread cookie. This has corn starch and icing sugar in it. Enjoy the unique texture and flavor."

 

• Ready In: 1hr
• Ingredients: 5
• Yields: 30 cookies

ingredients

• 3⁄4 cup all-purpose flour
• 2⁄3 cup quick oatmeal
• 1⁄2 cup cornstarch
• 1⁄2 cup icing sugar
• 3⁄4 cup butter, softened

directions

1. Combine flour,oats,corn starch and icing sugar in large bowl.
2. With large spoon, blend in butter.
3. Work with hands until a soft, smooth dough forms.
4. Shape into a ball.
5. If necessary, refrigerate 30 minutes or until easy to handle.
6. VARIATIONS for baking.
7. Bake in 300° oven until edges are lightly browned.
8. Roll dough out to 1/4 inch thickness and use cookie cutters, bake for 15-20 minutes.
9. Or you can shape into 1" balls, flatten with fork dipped in sugar, put on ungreased cookie sheet and bake for 15-20 minutes.
10. Cool completely on wire rack.
11. CRANBERRY WEDGES.
12. 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.
13. Or you can press into one 9" cake pan, mark into 8 wedges, prick with fork, and bake 40-45 minutes.
14. These freeze well.

Reviews

[Ms Picky]

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.