Brown Sugar And Oatmeal Shortbread Recipes

Steps:

• Position a rack in middle of oven and preheat oven to 350°F.
• Prepare 9x9x2-inch square or 11x7x2-inch baking tray by lining with parchment or greasing with butter.
• Sift flour, cornstarch, salt and cinnamon together onto wax paper or medium bowl; set aside.
• Beat butter and brown sugar together in a large bowl, until smooth and fluffy.
• Using low speed (if using electric mixer), mix in flour mixture, until dough comes together in big clumps.
• Add in oatmeal, mixing just to distribute evenly.
• Press dough evenly into prepared tray.
• Bake for 25 mins, until top is light-brown.
• Remove from oven and immediately cut shortbread into squares (6 rows lengthwise, 4 rows across), cutting through to the bottom.
• Cool thoroughly in the pan and remove shortbread from pan using a spatula.
• The shortbread will become crisp on the outside as it cool, but remain slightly soft inside.
• Store cooled shortbread in an airtight contained for up to 4 days or freeze.

Steps:

• Cream butter and sugar, add vanilla and beat until fluffy.
• Blend flour, baking soda, and rolled oats and then add to butter mixture.
• Mix well.
• Chill dough for 1 hour.
• Roll dough into balls and flatten with a fork.
• Bake on ungreased cookie sheet at 350 dgrees for 13 to 15 minutes until lightly browned.

Steps:

• Preheat the oven to 350 degrees F.
• In the bowl of an electric mixer (or using a hand mixer), beat together the brown sugar and butter until fluffy. Beat in the vanilla. Add the eggs one at a time, scraping the bowl after each one.
• Mix together the flour, salt and baking soda in a medium bowl. Add it into the creamed mixture in 2 to 3 batches, mixing until just combined. Mix in the oats until just combined.
• Use your preferred size cookie scoop (or a regular spoon) to drop portions of dough onto baking sheets, spacing them a couple inches apart. Bake until dark and chewy, 12 to 13 minutes. If you'd like a crispier cookie, just cook a little longer!
• Let the cookies cool slightly on the baking sheets, then transfer onto a plate for serving.

Steps:

• Pulse the oats in a food processor until finely ground. Add the flour, brown sugar and salt and pulse. Add the butter and egg yolk and process until the dough comes together and no streaks of butter remain. Divide the dough between 2 sheets of plastic wrap and pat into disks; wrap and refrigerate until firm, about 3 hours.
• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Let the dough sit at room temperature about 5 minutes to soften slightly. Working with one piece at a time, roll out the dough on a lightly floured sheet of parchment paper until 1/4 inch thick; dust with more flour. (If the dough becomes too soft, refrigerate 15 minutes.) Cut out cookies with a 2 1/2-inch round cutter (preferably fluted), then cut out the centers with a 3/4-inch round cutter. Arrange the wreaths 1 inch apart on the prepared pans. Reroll the scraps and cut out more cookies.
• Bake, switching the pans halfway through, until the cookies are dry and firm on top and golden brown around the edges, 15 to 20 minutes. Let cool 5 minutes on the pans. Lightly brush the tops with the maple syrup, then immediately sprinkle with the crushed raspberries and sanding sugar. Transfer to a rack to cool completely.

Steps:

• Preheat the oven to 350 degrees F. Line a 10 by 14 1/2-inch sheet pan (with sides) with parchment or waxed paper.
• In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until soft and smooth. Add the brown sugar and mix until incorporated.
• In a separate bowl, stir together the flour and cornstarch. Add to the butter mixture and mix at low speed just until the ingredients are incorporated and the dough comes together. Turn the dough out onto a floured work surface and knead it 5 to 10 times, just to smooth the dough.
• Reflour your work surface. With a rolling pin, roll the dough out to fit the sheet pan. To transfer to the sheet pan, roll the dough up onto the rolling pin, lift it up, and unroll into the pan. Using light strokes of the rolling pin, roll the dough evenly into the corners and edges of the pan, and roll out any bumps. (Or, press the rolled-out dough thoroughly into the pan with your fingers.) Prick the shortbread all over with a fork to prevent any buckling or shrinking.
• Bake in the center of the oven for 15 minutes. After 15 minutes, rotate the pan and knock it once against the oven rack, to ensure even cooking and a flat surface. Bake 10 to 15 minutes more, until very lightly browned.
• Immediately sprinkle the granulated sugar evenly over the surface. Let cool 10 minutes, then cut into 1 1/2 by 3-inch bars. Let cool completely in the pan, then store in an airtight container.

Steps:

• In a bowl, cream butter and sugar until light and fluffy. Gradually add the flour, oats and salt. Press into a greased 13-in. x 9-in. baking pan. Prick with a fork if desired. Bake at 325° for 30-35 minutes or until lightly browned. Cool for 10 minutes before cutting.

Steps:

• Preheat oven to 325.
• Grease a 9" baking pan (square or round).
• In a mixing bowl, beat together butter, brown sugar and vanilla.
• Gradually beat in pecans and flour.
• Press mixture into prepared pan and prick top with tines of a fork.
• Bake at 325 for about 30 minutes or until slightly browned and puffy.
• Remove from the oven and carefully cut into wedges using a sharp knife BEFORE allowing it to cool.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large mixing bowl, cream together the butter and white and brown sugars. Add egg, almond and vanilla extracts and stir well. In a separate bowl, mix together the flour, salt and baking soda. Stir into butter mixture, and mix until well blended. Stir in chopped nuts and oats.
• Roll about 1 tablespoon of dough into a ball. Flatten dough on cookie sheet with a fork and bake for 8 to 12 minutes.

Steps:

• Cream butter, Diamond Crystal® Kosher Salt and dark brown sugar in a bowl for 5 minutes with an electric mixer on high speed. Add flour and mix on low speed until just combined.
• Scrape dough onto a sheet of parchment paper; shape into a log about 2 inches in diameter. Wrap with the parchment paper. Refrigerate until chilled completely, about an hour.
• Preheat oven to 350 degrees F (175 degrees C). Lightly oil cookie sheets.
• Remove dough from parchment and roll in demerara sugar to coat. Slice into rounds 1/4 inch thick and place on cookie sheets.
• Sprinkle each cookie with additional demerara sugar and a pinch of Diamond Crystal® Coarse Sea Salt.
• Bake until very lightly browned and firm to the touch, about 8 to 10 minutes.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Gradually stir in flour and mix well. Turn onto a lightly floured surface and knead until smooth, about 3 minutes. Pat into a 1/3-in.-thick rectangle measuring 11 in. x 8 in. , Cut into 2-in. x 1-in. strips. Place 1 in. apart on ungreased baking sheets. Prick with a fork. , Bake at 300° for 25 minutes or until bottoms are lightly browned. Cool for 5 minutes before removing from pan to a wire rack.

Steps:

• Preheat oven to 325. Spread oats on a rimmed baking sheet. Toast until fragrant and lightly browned, 4 to 6 minutes. Let cool completely.
• In a food processor, combine flour, sugar, salt, and 1/2 cup cooled oats; process until finely ground, 1 minute. Add butter. Pulse until mixture is the consistency of coarse meal. Transfer to an 8-inch square baking pan; press firmly into bottom. Sprinkle remaining oats on top, and press gently.
• Bake until firm and lightly browned, 30 to 35 minutes. Using a paring knife, immediately score shortbread into 16 squares; then score each square diagonally into 2 triangles. On a wire rack, cool completely in pan; gently invert, and break along scored lines.

Steps:

• Preheat oven to 325*. Using a mixer, cream the butter and sugar until light and fluffy.
• Using a wooden spoon, slowly stir in the flour, mxing well. Stir in the oats and cranberries.
• Press evenly into a lightly greased 9" glass pie plate. Prick the surface with the tines of a fork.
• Bake in middle of the oven for 20 minutes, or until golden.
• Cool 3 minutes, then score into 12 wedges.
• Cool completely and enjoy.

Steps:

• 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.
• VARIATIONS for baking.
• Bake in 300° oven until edges are lightly browned.
• Roll dough out to 1/4 inch thickness and use cookie cutters, bake for 15-20 minutes.
• Or you can shape into 1" balls, flatten with fork dipped in sugar, put on ungreased cookie sheet and bake for 15-20 minutes.
• Cool completely on wire rack.
• CRANBERRY WEDGES.
• You can add 1/3 cup dried cranberries to dough, then roll or pat dough into two 5 1/2" rounds and bake on ungreased cookie sheet 30-40 minutes.
• Or you can press into one 9" cake pan, mark into 8 wedges, prick with fork, and bake 40-45 minutes.
• These freeze well.

Steps:

• In food processor, finely grind hazelnuts; set aside.
• In large bowl, beat butter with SPLENDA until light; beat in maple syrup and maple extract.
• Stir in oats and flour.
• Roll into balls using 1 Tbsp dough per ball. Roll in ground nuts to coat.
• Flatten slightly; place, about 1 inch apart on lightly sprayed/greased baking sheets. Refrigerate for 30 minutes.
• Bake in 350°F oven for about 10 minutes or until puffed and set.
• Let cool one minute. Transfer to racks; let cool completely.

Steps:

• In a saucepan over medium-high heat, add the oats, salt, and water; stir to combine.
• Bring to a boil.
• Lower heat and simmer until the oats are tender.
• Stir in the cream and simmer until the mixture is creamy and thick.
• Add in the brown sugar and dried fruits.
• Stir until heated through.
• Ladle into individual bowls and top with toasted walnuts.

Steps:

• 1. Position a rack in the center of the oven and preheat to 350 degrees. Lightly butter a 9- to 9 1/2 inch springform pan.
• 2. Beat the butter in a medium bowl with an electric mixer set at high speed until smooth, about 1 minute. Add the sugar and beat until the mixture is light in color and texture, about 2 minutes. Using a wooden spoon, stir in the flour, cornstarch, and salt. Press the dough evenly into the pan. Using the tines of a fork, press around the perimeter of the dough. Prick the dough, reaching down to the bottom of the pan, into 10 equal wedges.
• 3. Bake until lightly browned, about 30 minutes. Cool completely in the pan. Remove the sides of the pan. Cut the shortbread into wedges, following the perforations in the dough. (The shortbread can be stored in an airtight container for up to 5 day.)