Canadian Oatmeal Shortbread Recipes

OATMEAL SHORTBREAD

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

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.

OATMEAL SHORTBREAD

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.

OATMEAL SHORTBREAD WREATHS

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

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

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.

CRUNCHY OATMEAL SHORTBREAD

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.