Rolled Oats Shortbread

“Another recipe from an old 1960's cookbook. I've been making these a couple times a year for 40 years. They are crispy and butter flavoured and so good. Use quick cooking oats. I use the dough hook to mix when it gets too hard for the K beater. Instead of rolling out I find it easier to pat into a 9"x 13" cookie sheet with 1/2" in sides. I use parchment paper. Score into about 1 1/2" pieces and bake. When baked cut along score lines and you have nice square cut cookies.”
READY IN:
40mins
SERVES:
28
UNITS:
US

Ingredients Nutrition

Directions

  1. Sift flour with baking powder and salt.
  2. Cream butter and gradually add sugars, vanilla and oats.
  3. Add sifted mixture to make a stiff dough.
  4. Turn onto floured board and knead dough lightly to blend thoroughly.
  5. Pat or roll into 9"X 12" rectangle and cut into 1 1/2" squares.
  6. Bake at 350°F for about 20-25 minutes until golden.

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