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Brown Sugar Oatmeal Shortbread




Source of Recipe


Internet


List of Ingredients




1 cup unbleached all-purpose flour
3 tablespoons cornstarch
1/2 teaspoon salt
1 teaspoon ground cinnamon
6 ounces (1-1/2 sticks) soft unsalted butter
1/2 cup, plus 2 tablespoons, packed light brown sugar
3/4 cup oatmeal (not quick-cooking)

Position a rack in the middle of the oven. Preheat the oven to 350 F. Butter a 9-by-9-by-2-inch or 11-by-7-by-2-inch pan.

Sift the flour, cornstarch, salt and cinnamon together onto a piece of wax paper or into a medium bowl and set aside.

Put the butter and brown sugar in a large bowl and beat with an electric mixer on medium speed for about 1 minute until the mixture looks smooth. Move the beaters around in the bowl if using a handheld electric mixer. Stop the mixer and scrape the mixture from the sides of the bowl and any that becomes caught in the beaters as needed throughout the mixing process. Decrease the speed to low and mix the flour mixture, mixing just until the dough holds together and forms big clumps. Add the oatmeal, mixing just to distribute it evenly. Press the dough evenly into the prepared pan.

Bake for about 25 minutes, until the top is lightly browned. Remove from the oven and immediately use a small sharp knife to cut 6 rows lengthwise and 4 rows across, cutting through to the bottom. Cool thoroughly. The shortbread will become crisp on the outside and remain slightly soft on the inside when cool. Use a thin spatula to lift the shortbread pieces from the pan.

The shortbread can be stored tightly covered in a tin for up to 3 days.

Yields 24 cookies.



Recipe