ZAZ'S OATMEAL SHORTBREAD
A deliciously different variation on shortbread.
Provided by Zaz Whitaker
Categories Desserts Cookies Oatmeal Cookie Recipes
Yield 60
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large mixing bowl, cream together the butter and white and brown sugars. Add egg, almond and vanilla extracts and stir well. In a separate bowl, mix together the flour, salt and baking soda. Stir into butter mixture, and mix until well blended. Stir in chopped nuts and oats.
- Roll about 1 tablespoon of dough into a ball. Flatten dough on cookie sheet with a fork and bake for 8 to 12 minutes.
Nutrition Facts : Calories 73.4 calories, Carbohydrate 8.7 g, Cholesterol 11.2 mg, Fat 4 g, Fiber 0.4 g, Protein 1 g, SaturatedFat 2.1 g, Sodium 43 mg, Sugar 4.4 g
SUPER-EASY SHORTBREAD (3 INGREDIENTS)
The original recipe (called Shortbread Stars) came from my McCall's recipe box collection, which I subscribed to in the 80's. It was the first shortbread recipe I ever made, and I've never found a better one. The ingredients are so basic and easy that you'll soon have them memorized. Other recipes don't seem to produce the same perfect texture and flavor. My modification to the original was to try using a 9 x 13 pan rather than chilling, rolling out, and cutting into shapes. (Who has time for that, except on special occasions?) However, using a 9 x 13 pan changes the baking time, and the time given is approximate and based on my experience with a convection oven. I tend to overbake them a bit because I like shortbread very crisp. These are perfect with a cup of tea, of course, and ideal for tea parties or even a quick dessert for company. You nearly always have the ingredients on hand. Now you'll never need to buy (delicious but expensive) Walker's shortbread again!
Provided by TapestryThreads
Categories Drop Cookies
Time 55m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 300°.
- Cream butter and sugar together.
- Add flour and mix till texture is like clay.
- Press dough into ungreased 9 x 13 inch pan, prick all over with a fork, and sprinkle with sugar (tilt pan to cover the top evenly, then shake excess sugar back into the sugar canister).
- Bake for about 40-45 minutes (till very lightly browned--just golden around the edges).
- Let stand for 5 minutes, then cut into 24 squares while warm.
- Leave in pan to cool thoroughly. (Shortbread will not be crisp until cool.).
- Less easy method: Chill dough. Roll into 1-inch balls, then press balls to about 1/4-inch thickness on ungreased cookie sheets with the bottom of a glass dipped in sugar (sometimes you can find a glass with a pretty design on the bottom, like a star). Bake at 300° for about 20-25 minutes (until edges are very lightly browned).
- Least easy method: Chill dough. Roll out to about 1/4-inch thickness, sprinkle with sugar, then cut with cookie cutters. Bake on ungreased cookie sheets at 300° for about 20-25 minutes (until edges are very lightly browned).
- Variation: Add 2 tablespoons dried lavender to the creamed butter and sugar before adding flour. It may sound strange, but the flavor is subtle and elegant. Food-grade lavender is usually available in herb bins at health food stores, and I recently found it at a great price from Atlantic Spice online (their Lavender #1).
- Variation: After cutting shortbread into squares (it will still be warm), scatter 1 cup of chocolate chips over the top, let the chocolate soften completely, then spread as a thin layer and let cool completely before removing from pan. (No need to sprinkle shortbread with sugar before baking if you plan to do this.).
- Variation: Stir 1 cup chocolate chips or butterscotch chips into the dough before pressing into pan. You can also try melting the butterscotch over the top, as above. In England, you'll find "caramel shortbread," which has a layer of caramel and a layer of chocolate on top of the shortbread. It's wonderful (of course!). I've tried various ways of doing this and various kinds of caramel, but it's been a while and I don't remember what works best. It can be tricky not to make a mess!
CRUNCHY OATMEAL SHORTBREAD
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!
Provided by Taste of Home
Categories Desserts
Time 30m
Yield About 4-1/2 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, cream butter and sugar. Place the oats in a blender or food processor; process until ground. Add to creamed mixture., Combine the flour, cinnamon and salt; gradually add to oat mixture. Cover and refrigerate for 1 hour., 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.
Nutrition Facts : Calories 84 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 63mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
OATMEAL SHORTBREAD
I cut this from the Winnipeg Free Press Food section on February 25, 2004 and decided to post it here for safe keeping! I plan to try this soon! Cook time does not include the 1 hour chill time for the dough.
Provided by Pamela
Categories Dessert
Time 25m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 6
Steps:
- Cream butter and sugar, add vanilla and beat until fluffy.
- Blend flour, baking soda, and rolled oats and then add to butter mixture.
- Mix well.
- Chill dough for 1 hour.
- Roll dough into balls and flatten with a fork.
- Bake on ungreased cookie sheet at 350 dgrees for 13 to 15 minutes until lightly browned.
Nutrition Facts : Calories 65.2, Fat 4.1, SaturatedFat 2.5, Cholesterol 10.2, Sodium 54.5, Carbohydrate 6.5, Fiber 0.4, Sugar 2.3, Protein 0.8
OATMEAL SHORTBREAD
This is different from the usual oatmeal shortbread cookie. This has corn starch and icing sugar in it. Enjoy the unique texture and flavor.
Provided by Dorel
Categories Dessert
Time 1h
Yield 30 cookies
Number Of Ingredients 5
Steps:
- Combine flour,oats,corn starch and icing sugar in large bowl.
- With large spoon, blend in butter.
- Work with hands until a soft, smooth dough forms.
- Shape into a ball.
- If necessary, refrigerate 30 minutes or until easy to handle.
- VARIATIONS for baking.
- Bake in 300° oven until edges are lightly browned.
- Roll dough out to 1/4 inch thickness and use cookie cutters, bake for 15-20 minutes.
- Or you can shape into 1" balls, flatten with fork dipped in sugar, put on ungreased cookie sheet and bake for 15-20 minutes.
- Cool completely on wire rack.
- CRANBERRY WEDGES.
- 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.
- Or you can press into one 9" cake pan, mark into 8 wedges, prick with fork, and bake 40-45 minutes.
- These freeze well.
OATMEAL SHORTBREAD
Add these delicious shortbread cookies to your cookie jar.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 32
Number Of Ingredients 5
Steps:
- Preheat oven to 325. Spread oats on a rimmed baking sheet. Toast until fragrant and lightly browned, 4 to 6 minutes. Let cool completely.
- In a food processor, combine flour, sugar, salt, and 1/2 cup cooled oats; process until finely ground, 1 minute. Add butter. Pulse until mixture is the consistency of coarse meal. Transfer to an 8-inch square baking pan; press firmly into bottom. Sprinkle remaining oats on top, and press gently.
- Bake until firm and lightly browned, 30 to 35 minutes. Using a paring knife, immediately score shortbread into 16 squares; then score each square diagonally into 2 triangles. On a wire rack, cool completely in pan; gently invert, and break along scored lines.
OATMEAL SHORTBREAD
This recipe came from a handout from a butter company. I like it because of the addition of oatmeal (I feel "healthy" eating it..lol). Feel free to substitute the dried cranberries with any other dried fruit (cherries are good). Sometimes, I even add 1/4 cup chopped pecans.
Provided by Sweet PQ
Categories Dessert
Time 30m
Yield 12 wedges
Number Of Ingredients 5
Steps:
- Preheat oven to 325*. Using a mixer, cream the butter and sugar until light and fluffy.
- Using a wooden spoon, slowly stir in the flour, mxing well. Stir in the oats and cranberries.
- Press evenly into a lightly greased 9" glass pie plate. Prick the surface with the tines of a fork.
- Bake in middle of the oven for 20 minutes, or until golden.
- Cool 3 minutes, then score into 12 wedges.
- Cool completely and enjoy.
Nutrition Facts : Calories 132, Fat 8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 56.7, Carbohydrate 13.8, Fiber 0.8, Sugar 4.6, Protein 1.6
OATMEAL SHORTBREAD
These rich buttery cookies from Marion Hall are great with a steaming cup of coffee. "My family enjoys these chewy treats very much," remarks the Etobicoke, Ontario cook.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 5 dozen.
Number Of Ingredients 5
Steps:
- In a bowl, cream butter and sugar until light and fluffy. Gradually add the flour, oats and salt. Press into a greased 13-in. x 9-in. baking pan. Prick with a fork if desired. Bake at 325° for 30-35 minutes or until lightly browned. Cool for 10 minutes before cutting.
Nutrition Facts : Calories 111 calories, Fat 6g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 121mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.
OATMEAL SHORTBREAD WREATHS
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield About 24 wreaths
Number Of Ingredients 9
Steps:
- Pulse the oats in a food processor until finely ground. Add the flour, brown sugar and salt and pulse. Add the butter and egg yolk and process until the dough comes together and no streaks of butter remain. Divide the dough between 2 sheets of plastic wrap and pat into disks; wrap and refrigerate until firm, about 3 hours.
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Let the dough sit at room temperature about 5 minutes to soften slightly. Working with one piece at a time, roll out the dough on a lightly floured sheet of parchment paper until 1/4 inch thick; dust with more flour. (If the dough becomes too soft, refrigerate 15 minutes.) Cut out cookies with a 2 1/2-inch round cutter (preferably fluted), then cut out the centers with a 3/4-inch round cutter. Arrange the wreaths 1 inch apart on the prepared pans. Reroll the scraps and cut out more cookies.
- Bake, switching the pans halfway through, until the cookies are dry and firm on top and golden brown around the edges, 15 to 20 minutes. Let cool 5 minutes on the pans. Lightly brush the tops with the maple syrup, then immediately sprinkle with the crushed raspberries and sanding sugar. Transfer to a rack to cool completely.
BROWN SUGAR AND OATMEAL SHORTBREAD
These have a wonderful texture - buttery, melt-in-your-mouth soft, yet a little crunchy. The cornstarch makes this shortbread especially tender, while the addition of oatmeal give it a bit of crunch. Using old-fashioned oats instead of quick-cooking will provide more crunch. Recipe by Elinor Klivans. These can be made ahead and frozen up to 3 months. Wrap them tightly with plastic wrap, then seal in a clean plastic/metal container.
Provided by WaterMelon
Categories Bar Cookie
Time 55m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Position a rack in middle of oven and preheat oven to 350°F.
- Prepare 9x9x2-inch square or 11x7x2-inch baking tray by lining with parchment or greasing with butter.
- Sift flour, cornstarch, salt and cinnamon together onto wax paper or medium bowl; set aside.
- Beat butter and brown sugar together in a large bowl, until smooth and fluffy.
- Using low speed (if using electric mixer), mix in flour mixture, until dough comes together in big clumps.
- Add in oatmeal, mixing just to distribute evenly.
- Press dough evenly into prepared tray.
- Bake for 25 mins, until top is light-brown.
- Remove from oven and immediately cut shortbread into squares (6 rows lengthwise, 4 rows across), cutting through to the bottom.
- Cool thoroughly in the pan and remove shortbread from pan using a spatula.
- The shortbread will become crisp on the outside as it cool, but remain slightly soft inside.
- Store cooled shortbread in an airtight contained for up to 4 days or freeze.
ZAZ'S OATMEAL SHORTBREAD
A deliciously different variation on shortbread.
Provided by Allrecipes Member
Categories Oatmeal Cookies
Yield 60
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large mixing bowl, cream together the butter and white and brown sugars. Add egg, almond and vanilla extracts and stir well. In a separate bowl, mix together the flour, salt and baking soda. Stir into butter mixture, and mix until well blended. Stir in chopped nuts and oats.
- Roll about 1 tablespoon of dough into a ball. Flatten dough on cookie sheet with a fork and bake for 8 to 12 minutes.
Nutrition Facts : Calories 73.4 calories, Carbohydrate 8.7 g, Cholesterol 11.2 mg, Fat 4 g, Fiber 0.4 g, Protein 1 g, SaturatedFat 2.1 g, Sodium 43 mg, Sugar 4.4 g
ZAZ'S OATMEAL SHORTBREAD
A deliciously different variation on shortbread.
Provided by Zaz Whitaker
Categories Oatmeal Cookies
Yield 60
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large mixing bowl, cream together the butter and white and brown sugars. Add egg, almond and vanilla extracts and stir well. In a separate bowl, mix together the flour, salt and baking soda. Stir into butter mixture, and mix until well blended. Stir in chopped nuts and oats.
- Roll about 1 tablespoon of dough into a ball. Flatten dough on cookie sheet with a fork and bake for 8 to 12 minutes.
Nutrition Facts : Calories 73.4 calories, Carbohydrate 8.7 g, Cholesterol 11.2 mg, Fat 4 g, Fiber 0.4 g, Protein 1 g, SaturatedFat 2.1 g, Sodium 43 mg, Sugar 4.4 g
ZAZ'S OATMEAL SHORTBREAD
A deliciously different variation on shortbread.
Provided by Zaz Whitaker
Categories Oatmeal Cookies
Yield 60
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large mixing bowl, cream together the butter and white and brown sugars. Add egg, almond and vanilla extracts and stir well. In a separate bowl, mix together the flour, salt and baking soda. Stir into butter mixture, and mix until well blended. Stir in chopped nuts and oats.
- Roll about 1 tablespoon of dough into a ball. Flatten dough on cookie sheet with a fork and bake for 8 to 12 minutes.
Nutrition Facts : Calories 73.4 calories, Carbohydrate 8.7 g, Cholesterol 11.2 mg, Fat 4 g, Fiber 0.4 g, Protein 1 g, SaturatedFat 2.1 g, Sodium 43 mg, Sugar 4.4 g
ZAZ'S OATMEAL SHORTBREAD
A deliciously different variation on shortbread.
Provided by Allrecipes Member
Categories Oatmeal Cookies
Yield 60
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large mixing bowl, cream together the butter and white and brown sugars. Add egg, almond and vanilla extracts and stir well. In a separate bowl, mix together the flour, salt and baking soda. Stir into butter mixture, and mix until well blended. Stir in chopped nuts and oats.
- Roll about 1 tablespoon of dough into a ball. Flatten dough on cookie sheet with a fork and bake for 8 to 12 minutes.
Nutrition Facts : Calories 73.4 calories, Carbohydrate 8.7 g, Cholesterol 11.2 mg, Fat 4 g, Fiber 0.4 g, Protein 1 g, SaturatedFat 2.1 g, Sodium 43 mg, Sugar 4.4 g
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- Preheat oven to 325 degrees F. Spread oats in a 15x10x1-inch baking pan. Bake in the preheated oven for 6 to 8 minutes or until light brown. Let cool completely. In a food processor, combine 1/3 cup of the cooled, toasted oats; flour; brown sugar; cinnamon; ginger; and cloves. Cover and process until oats are ground. Add butter pieces to food processor. Cover and pulse until mixture just comes together. Form dough into a ball.
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