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Oatmeal Shortbread Recipe

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!

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54 Servings
Prep: 15 min. + chilling Bake: 15 min.

Ingredients

1-1/2 cups butter, softened
3/4 cup sugar
1 cup quick-cooking oats
2-3/4 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
Additional sugar

Directions

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. Yield: About 4-1/2 dozen.

Nutrition Facts: 1 serving (1 each) equals 84 calories, 5 g fat (3 g saturated fat), 14 mg cholesterol, 63 mg sodium, 9 g carbohydrate, trace fiber, 1 g protein.

Oatmeal Shortbread published in Country Woman Christmas Annual 2005, p45

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