Tuesday, January 18, 2011

Oat Shortbread Cookies

Today was a busy day in the kitchen so I needed a quick and easy cookie to make and this shortbread cookie certainly was quick and easy!
Not only was it a snap to make but it has the most wonderful buttery flavor with a nice crunch from the ground oatmeal. It almost seems as though there are nuts in the cookie..with all that crunch.
You can make the dough ahead and wrap and chill it, then bake the next day if you're pressed for time, baking however many you need. Just slice and bake them. My kind of cookie!

Begin by pulsing the oats in a food processor to a fine powder.

Just keep pulsing til they become fine and powdery like flour.

Then mix the flour, oat flour in a small bowl and set aside.

In a mixer bowl, mix butter, sugar, vanilla and salt til incorporated, one to two minutes.Don't overmix.

Add in the oat/flour mixture and mix to combine til just incorporated.

The mixture can look a little crumbly still. Once you gather it up and form it into a log it will be fine.

Form the log and wrap in plastic wrap or waxed paper and place into the fridge to chill 3 hours or overnight.
The just slice 1/4" slices and bake.
Oat Shortbread Cookies ( from the L.A. Times)

1 1/2 cups old fashioned oats
1 cup ( 2 sticks) unsalted butter, softened
3/4 cup sugar
1 tsp. vanilla
3/4 tsp. salt
1 1/2 cup AP flour
1. Pulse oats in food processor to a fine powder. Set aside.
2.In mixer bowl, mix butter, sugar, vanilla and salt, 1 to 2 minutes.Don't overmix.
3. Stir in oats and flour mixture just til incorporated.
4. Divide dough in half and shape each into a log. Wrap in plastic wrap or waxed paper and place into the fridge for 3 hours or overnight.
5. Slice dough 1/4" thick and place on baking sheet, spacing 2" apart.
6. Chill on sheets 15 minutes. While chilling, preheat oven to 325.
7. Bake til edges begin to brown, about 16 to 18 minutes.
8. Remove from sheet and allow to cool on wire rack.
Cookies store best in cookie tins.

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