 |
Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
This is different from the usual oatmeal shortbread cookie. This has corn starch and icing sugar in it. Enjoy the unique texture and flavor. Ingredients:
3/4 cup all-purpose flour |
2/3 cup quick oatmeal |
1/2 cup cornstarch |
1/2 cup icing sugar |
3/4 cup butter, softened |
Directions:
1. Combine flour,oats,corn starch and icing sugar in large bowl.
2. With large spoon, blend in butter.
3. Work with hands until a soft, smooth dough forms.
4. Shape into a ball.
5. If necessary, refrigerate 30 minutes or until easy to handle.
6. VARIATIONS for baking.
7. Bake in 300° oven until edges are lightly browned.
8. Roll dough out to 1/4 inch thickness and use cookie cutters, bake for 15-20 minutes.
9. Or you can shape into 1 balls, flatten with fork dipped in sugar, put on ungreased cookie sheet and bake for 15-20 minutes.
10. Cool completely on wire rack.
11. CRANBERRY WEDGES.
12. 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.
13. Or you can press into one 9 cake pan, mark into 8 wedges, prick with fork, and bake 40-45 minutes.
14. These freeze well.
|
|