OATMEAL SHORTBREAD
Add these delicious shortbread cookies to your cookie jar.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 32
Number Of Ingredients 5
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.
MARGIE'S SHORTBREAD OATMEAL COOKIES
This is our family recipe for shortbread oatmeal cookies, handed down through the Scottish side of the family. There is nothing better. They are definitely not low in fat.
Provided by Jan Bull
Categories World Cuisine Recipes European UK and Ireland Scottish
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Dissolve the baking soda in the water.
- Combine the oats, flour and brown sugar. Cut in the butter until the mixture resembles coarse crumbs. Stir in the baking soda mixture and form dough into a ball. Either roll dough out to 1/4 inch thick and cut with cookie cutters or press dough into the bottom of one 9x13 inch baking pan.
- Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes.
Nutrition Facts : Calories 320 calories, Carbohydrate 39.7 g, Cholesterol 40.7 mg, Fat 16.8 g, Fiber 2.3 g, Protein 3.9 g, SaturatedFat 10 g, Sodium 194.2 mg, Sugar 18 g
ZAZ'S OATMEAL SHORTBREAD
A deliciously different variation on shortbread.
Provided by Zaz Whitaker
Categories Desserts Cookies Oatmeal Cookie Recipes
Yield 60
Number Of Ingredients 11
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.
Nutrition Facts : Calories 73.4 calories, Carbohydrate 8.7 g, Cholesterol 11.2 mg, Fat 4 g, Fiber 0.4 g, Protein 1 g, SaturatedFat 2.1 g, Sodium 43 mg, Sugar 4.4 g
CHOCOLATE CHIP-OATMEAL SHORTBREAD COOKIES
Traditional shortbread cookies are famous for their light texture and buttery flavor. We love those classic cookies so much we put a twist on the recipe and came up with the best shortbread chocolate chip cookies ever! These melt-in-your-mouth chocolate chip shortbread cookies are light and buttery, with the added texture of chocolate chips and oats. We love how easy this recipe is, no rolling or shaping required. Bake a large batch of these delicious cookies and drizzle the top with melted chocolate for your next holiday gathering or keep it simple and just freeze half for later.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 54
Number Of Ingredients 7
Steps:
- Heat oven to 325°F. In large bowl, beat butter and powdered sugar with electric mixer on medium speed until light and fluffy. Stir in flour, baking soda, vanilla and oats. Stir in chocolate chips.
- On ungreased cookie sheets, drop dough by teaspoonfuls 2 inches apart.
- Bake 11 to 13 minutes or until lightly browned. Cool 1 minute; remove from cookie sheets to cooling racks.
Nutrition Facts : Calories 90, Carbohydrate 10 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 35 mg, Sugar 6 g, TransFat 0 g
SANTA FACE SHORTBREAD COOKIES
Relish these Santa faced oatmeal shortbread cookies frosted with Betty Crocker® decorating icing - a distinctive Christmas dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 12
Number Of Ingredients 11
Steps:
- In large bowl, beat butter, brown sugar and vanilla with electric mixer on medium speed until creamy. Stir in flour, oats and baking powder. Gather dough into ball. Wrap in plastic wrap; refrigerate 30 minutes.
- Heat oven to 350°F. On well-floured surface, roll dough 1/4 inch thick. Cut with 3- to 3 1/2-inch heart-shaped cookie cutter. On ungreased cookie sheet, place cutouts 2 inches apart.
- Bake 8 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely.
- Turn cookies so pointed ends are up. Using desired tip, pipe frosting on upper 1/3 of cookie. Place 1 marshmallow half at tip of each cookie for hat; sprinkle with red sugar. Using small dots of frosting, attach 2 blue candies on each cookie for eyes. Pipe small frosting mustache below eyes; place red candy in center for mouth. Pipe frosting on lower 1/3 of each cookie for beard. Store in single layer, loosely covered.
Nutrition Facts : Calories 190, Carbohydrate 20 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Cookie, Sodium 85 mg, Sugar 9 g, TransFat 0 g
OATMEAL SHORTBREAD
These rich buttery cookies from Marion Hall are great with a steaming cup of coffee. "My family enjoys these chewy treats very much," remarks the Etobicoke, Ontario cook.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 5 dozen.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 111 calories, Fat 6g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 121mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.
OATMEAL SHORTBREAD
This is different from the usual oatmeal shortbread cookie. This has corn starch and icing sugar in it. Enjoy the unique texture and flavor.
Provided by Dorel
Categories Dessert
Time 1h
Yield 30 cookies
Number Of Ingredients 5
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.
OATMEAL SHORTBREAD
I cut this from the Winnipeg Free Press Food section on February 25, 2004 and decided to post it here for safe keeping! I plan to try this soon! Cook time does not include the 1 hour chill time for the dough.
Provided by Pamela
Categories Dessert
Time 25m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 65.2, Fat 4.1, SaturatedFat 2.5, Cholesterol 10.2, Sodium 54.5, Carbohydrate 6.5, Fiber 0.4, Sugar 2.3, Protein 0.8
CRUNCHY OATMEAL SHORTBREAD
Crunchy oats give this traditional shortbread recipe a new twist. These buttery confections are simply good to the very last crumb-especially with a cup of hot coffee or eggnog. I've also learned that they keep for months...if you hide them well enough!
Provided by Taste of Home
Categories Desserts
Time 30m
Yield About 4-1/2 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, cream butter and sugar. Place the oats in a blender or food processor; process until ground. Add to creamed mixture., Combine the flour, cinnamon and salt; gradually add to oat mixture. Cover and refrigerate for 1 hour., Roll dough into 1-in. balls; roll in sugar. Place 2 in. apart on ungreased baking sheets; flatten slightly. Bake at 325° for 15-20 minutes or until golden brown. Remove to wire racks to cool.
Nutrition Facts : Calories 84 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 63mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
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