Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 c Unsalted Butter -- At Room Unbleached
Temperature 1 2/3 c Old-Fashioned Rolled Oats
1/2 c Light Brown Sugar -- Packed 1/2 ts Salt
1 1/4 c All-Purpose Flour, 1 ts Ground Cinnamon

1. Preheat oven to 350 F. Line a large baking sheet with parchment
paper.

2. Using an electric mixer, cream together the butter and sugar in a
mixing bowl until light and fluffy. In another bowl combine the
flour, 1 cup of oats, salt and cinnamon. Add to the butter mixture,
stirring with a wooden spoon just until combined.

3. Finely grind the remaining 2/3 cup of oats in a blender or food
processor. Dust a pastry cloth or other flat rolling surface with
some of the ground oats. Divide the shortbread dough in half. Roll
out each half into a circle about 8 inches in diameter and 3/8 inch
thick. Sprinkle the remaining oatmeal over the top of the dough and
press it into the surface with the rolling pin.

4. Using a sharp knife, cut each circle into 8 wedges. Prick each
wedge all over with the tines of a fork. Transfer to the prepared
baking sheet. Bake until golden brown, 18 to 20 mins. Cool on a wire
rack, then store in an airtight container up to 1 week.

Makes 16 cookies.

Recipe By : Sarah Leah Chase's Cold-Weather Cooking- ISBN
0-89480-752-8

From: Dan Klepach Date: 12-11-95 (05:26)
(159) Fido: Cooking

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