Oatmeal Shortbread

Rolled oats add texture and healthful goodness to shortbread cookies.



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Yield: 16 wedges, 24 rounds, 24 strips
Prep Time: 15 mins
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Ingredients
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    1   cup 
    all-purpose flour
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    3   tablespoons 
    sugar
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    1/2  cup 
    butter
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    1/3  cup 
    quick-cooking rolled oats

Directions
1.
In a medium mixing bowl combine flour and sugar. Using a pastry blender cut in butter until mixture resembles fine crumbs and starts to cling. Stir in rolled oats. Form mixture into a ball and knead until smooth.
To make shortbread wedges:

1.
On an ungreased cookie sheet pat or roll the dough into an 8-inch circle. Make a scalloped edge. Cut circle into 16 wedges. Leave wedges in the circle. Bake in a 325 degree F oven for 25 to 30 minutes or until bottom just starts to brown and center is set. Cut circle into wedges again while warm. Cool on the cookie sheet for 5 minutes. Transfer to a wire rack and let cool. Makes 16 wedges.
To make shortbread rounds:

1.
On a lightly floured surface roll the dough to 1/2-inch thickness. Use a 1-1/2-inch cookie cutter to cut 24 rounds. Place them 1 inch apart on an ungreased cookie sheet and bake in the 325 degree F oven for 20 to 25 minutes. Makes 24 rounds.
To make shortbread strips:

1.
On a lightly floured surface roll dough into an 8x6-inch rectangle about 1/2 inch thick. Using a knife, cut into twenty-four 2x1-inch strips. Place 1 inch apart on an ungreased cookie sheet. Bake in the 325 degree F oven for 20 to 25 minutes. Makes 24 strips.
Note
  • Nutrition information is per cookie wedge.
Nutrition information
Per Serving: cal. (kcal) 92, Fat, total (g) 6, chol. (mg) 15, sat. fat (g) 4, carb. (g) 9, fiber (g) 0, pro. (g) 1, vit. A (RE) 51.51, vit. C (mg) 0, sodium (mg) 58, calcium (mg) 0, iron (mg) 0.36, Percent Daily Values are based on a 2,000 calorie diet
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