Oatmeal Shortbread

Makes about 24

3/4 cup all purpose flour
2/3 cup oats
1/2 cup corn starch
1/2 cup powdered sugar
3/4 cup butter, softened

Mix flour, oats, corn starch and powdered sugar in a large bowl. Blend in butter. Work with hands until a soft, smooth dough forms. Shape into a disk and wrap with plastic wrap. Place in the refrigerator 30 minutes or until easy to handle. Preheat oven to 300F. Roll out dough to 1/4" thickness. Cut into shapes with cookie cutters. Place on ungreased baking sheets. Decorate if desired. Bake for 15-25 minutes, or until edges are lightly browned. Time will depend on cookie size. Remove and cool completely on wire rack. Store in airtight container at room temperature.

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Reviews of Oatmeal Shortbread:

6-7 of 7 reviews << Previous

A cookie baker in Westchester, NY Dec 1, 2004
Would make this again.
Yeild was missing from this recipe. I just baked until the dough was gone... made about 24 cookies.

My husband loved the taste. I didn't try it, but if he loves them, they must be good.

The dough was a little hard to work with. I added about 1/3 cup more butter than suggested to make it more workable.

I'll makes these every Christmas. four stars

A cookie baker in Sarnia, Ontario Dec 19, 2003
Would make this again.
These cookies taste great. Shortbread, with an added touch: where could you go wrong?! five stars

Recipe Info

four point four stars
100% would make this again

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