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Oatmeal Shortbread

Rolled oats add texture and healthful goodness to shortbread cookies.

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  • Yields: 16 wedges, 24 rounds, 24 strips
  • Prep: 15 mins
  • Cook: 25 mins

Oatmeal Shortbread

Directions

  1. In a medium mixing bowl combine flour and sugar. Using a pastry blender cut in butter until mixture resembles fine crumbs and starts to cling. Stir in rolled oats. Form mixture into a ball and knead until smooth.
  2. On an ungreased cookie sheet pat or roll the dough into an 8-inch circle. Make a scalloped edge. Cut circle into 16 wedges. Leave wedges in the circle. Bake in a 325 degree F oven for 25 to 30 minutes or until bottom just starts to brown and center is set. Cut circle into wedges again while warm. Cool on the cookie sheet for 5 minutes. Transfer to a wire rack and let cool. Makes 16 wedges.
  3. On a lightly floured surface roll the dough to 1/2-inch thickness. Use a 1-1/2-inch cookie cutter to cut 24 rounds. Place them 1 inch apart on an ungreased cookie sheet and bake in the 325 degree F oven for 20 to 25 minutes. Makes 24 rounds.
  4. On a lightly floured surface roll dough into an 8x6-inch rectangle about 1/2 inch thick. Using a knife, cut into twenty-four 2x1-inch strips. Place 1 inch apart on an ungreased cookie sheet. Bake in the 325 degree F oven for 20 to 25 minutes. Makes 24 strips.

From the Test Kitchen

Nutrition information is per cookie wedge.

Nutrition Facts (Oatmeal Shortbread)

  • Per serving:
  • 92 kcal cal.,
  • 6 g fat
  • (4 g sat. fat,
  • 15 mg chol.,
  • 58 mg sodium,
  • 9 g carb.,
  • 0 g fiber,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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