Oatmeal Shortbread | Recipes

Oatmeal Shortbread

(26) Ratings:
Prep Time:
Baking Time:
Makes:about 26 2” (5 cm) cookies
Freezing:excellent

This recipe combines hearty oats and melt-in-your-mouth shortbread to make a delicious cookie with an unforgettable texture.

Ingredients

3/4 cup 175 mL Robin Hood® Original All Purpose Flour
2/3 cup 150 mL Robin Hood Oats
1/2 cup 125 mL corn starch
1/2 cup 125 mL icing sugar
3/4 cup 175 mL butter, softened

Directions

  1. Preheat oven to 300°F (150°C). Line baking sheets with parchment paper.
  2. 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.
  3. Roll dough to 1/4" (5 mm) thickness on a lightly floured surface.
  4. Cut into shapes with 2” (5 cm) cookie cutters. Place on prepared baking sheets.
  5. Bake in preheated oven for 15 to 25 minutes, or until edges are lightly browned. Time will depend on cookie size. Remove and cool completely on wire rack.

Nutritional Information

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