Oatmeal Shortbread

Recipe by Dorel
READY IN: 1hr
YIELD: 30 cookies
UNITS: US

INGREDIENTS

Nutrition
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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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