Oatmeal Shortbread
Easy to make and delicious, these shortbread cookies wont last long!
Cooking Time: 40-45 mins Servings: 5-8
Ingredients:
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2 cups all-purpose flour
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6 tablespoons sugar
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½ cup butter (unsalted), cut into 8 pieces
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6 tablespoons The Olive Scene Mild Extra Virgin Olive Oil
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2/3 cup quick cooking rolled oats
Directions:
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Combine the flour and sugar in bowl of KitchenAid mixer.
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Add butter and mix on low speed until almost combined. (or if mixing by hand, cut the butter into the flour/sugar like for a pie crust.)
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Add the oil and mix
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Add the oatmeal and mix well.
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Form into a ball and knead until smooth, if necessary.
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On lightly floured surface, roll dough into an 8” x 12” rectangle.
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Cut into 48 strips, 1” x 2” long (4 strips along the 8” side, 12 along the 12” side).
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Place about 1” apart on an ungreased cookie sheet.
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Bake at 325F for 20-25 minutes, until lightly browned.
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Cool on cookie sheet for 5 minutes, then transfer to rack and cool.
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Makes 48 cookies.
*Substituting infused and fused olive oils creates some great flavors as well. I substituted Lemon Olive Oil blended with 1 tablespoon of Herbes de Provence Olive Oil and the shortbread was savory/sweet delicious!