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Oatmeal Shortbread

Rated :  Not yet rated
Prep: 15 min.
Cook: 25 min.
 
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Oatmeal Shortbread

Ingredients

  • 1  cup all-purpose flour
  • 3  tablespoons sugar
  • 1/2  cup butter
  • 1/3  cup quick-cooking rolled oats

Directions

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.

To make shortbread wedges: 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.

To make shortbread rounds: 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.

To make shortbread strips: 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.

Note: Nutrition information is per cookie wedge.

Nutrition Facts

  • Calories 92,
  • Total Fat (g) 6,
  • Saturated Fat (g) 4,
  • Cholesterol (mg) 15,
  • Sodium (mg) 58,
  • Carbohydrate (g) 9,
  • Fiber (g) 0,
  • Protein (g) 1,
  • Vitamin A (DV%) 5,
  • Vitamin C (DV%) 0,
  • Calcium (DV%) 0,
  • Iron (DV%) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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