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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 54 |
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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! Ingredients:
1-1/2 cups butter, softened |
3/4 cup sugar |
1 cup quick-cooking oats |
2-3/4 cups king arthur unbleached all-purpose flour |
1/2 teaspoon ground cinnamon |
1/4 teaspoon salt |
additional sugar |
Directions:
1. In a large bowl, cream butter and sugar. Place the oats in a blender or food processor; process until ground. Add to creamed mixture.
2. Combine the flour, cinnamon and salt; gradually add to oat mixture. Cover and refrigerate for 1 hour.
3. 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.
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