Oatmeal Shortbread

Recipe by: Sarah Leah Chase | from Cold Weather Cooking

Cookstr

Course: Dessert

Total Time: Under 1 Hour

Skill Level: Easy

Cost: Inexpensive

Photo by: Joseph De Leo

I adore most foods made with oatmeal, and these toasty shortbread cookies are no exception — just what the doctor ordered to brighten a steaming pot of tea on an inclement afternoon.

Yield: Makes 16 cookies

INGREDIENTS

¾ cup (1½ sticks) unsalted butter, at room temperature
½ cup (packed) light brown sugar
1¼ cups unbleached all-purpose flour
1 2/3 cups old-fashioned rolled oats
½ teaspoon salt
1 teaspoon ground cinnamon

Directions

1. Preheat the oven to 350°F. Line a large baking sheet with parchment paper.

2. Using an electric mixer, cream together the butter and sugar in a mixing bowl until light and fluffy. In another bowl combine the flour, 1 cup of the oats, the salt, and cinnamon. Add to the butter mixture, stirring with a wooden spoon just until combined.

3. Finely grind the remaining 2/3 cup oats in a blender or food, processor. Dust a pastry cloth or other flat rolling surface with some of the ground oats. Divide the shortbread dough in half. Roll out each half into a circle about 8 inches in diameter and 3/8 inch thick. Sprinkle the remaining oatmeal over the top of the dough and press it into the surface with the rolling pin.

4. Using a sharp knife, cut each circle into 8 wedges. Prick each wedge all over with the tines of a fork. Transfer to the prepared baking sheet. Bake until golden brown, 18 to 20 minutes. Cool on a wire rack, then store in an airtight container up to 1 week.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

Serving size is 1 cookie.

Calories 202kcal (10%)

Calcium 20mg (2%)

Vitamin C 0mg (0%)

Vitamin A 73mcg RAE (2%)

Potassium 93mg

Magnesium 32mg

Protein 4g

Sugar 7g

Fiber 2g