Oatmeal Shortbread
Prep Time 20 mins
Cook Time 25 mins
Serves 26
Difficulty N/A
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
Step 1:
Preheat oven to 300°F (150°C). Line baking sheets with parchment paper.
Step 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.
Step 3:
Roll dough to 1/4" (5 mm) thickness on a lightly floured surface.
Step 4:
Cut into shapes with 2” (5 cm) cookie cutters. Place on prepared baking sheets.
Step 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.