Margies Shortbread Oatmeal Cookies Recipes

MARGIE'S SHORTBREAD OATMEAL COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Dissolve the baking soda in the water.
• Combine the oats, flour and brown sugar. Cut in the butter until the mixture resembles coarse crumbs. Stir in the baking soda mixture and form dough into a ball. Either roll dough out to 1/4 inch thick and cut with cookie cutters or press dough into the bottom of one 9x13 inch baking pan.
• Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes.

MARI'S HOMEMADE OATMEAL COOKIES

Steps:

• Preheat the oven to 375 degrees F.
• Using an electric mixer, cream the butter and both the brown and granulated sugar. Add the eggs and vanilla and beat well. In another bowl, sift together the flour, baking soda, baking powder and salt. Stir in the dry mixture to the butter mixture. Then add the oatmeal, pecans and coconut.
• Using an ice cream scooper, drop some of the dough on an ungreased baking sheet 2 inches apart. Bake until the cookies turn a light brown, about 10 minutes. Remove from the oven and cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely. Repeat with the remaining dough.

MARGIE'S SHORTBREAD OATMEAL COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Dissolve the baking soda in the water.
• Combine the oats, flour and brown sugar. Cut in the butter until the mixture resembles coarse crumbs. Stir in the baking soda mixture and form dough into a ball. Either roll dough out to 1/4 inch thick and cut with cookie cutters or press dough into the bottom of one 9x13 inch baking pan.
• Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes.

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.

MARGIE'S COWBOY COOKIES

Steps:

• With an electric mixer, whip up the margarine and sugar in a large mixing bowl until fluffy. Add the eggs, vanilla and salt and beat well.
• Blend the baking soda and baking powder into the flour, either directly in the measuring cup or in a large bowl, and then tap this mixture into the creamed ingredients, mixing slowly. Using a sturdy spoon, mix the rest by hand.
• Add oats and stir until the dough comes together. Stir in chocolate chips, coconut and nuts.
• Line a cookie sheet with baking parchment and scoop the dough with a 2-ounce ice cream scoop. Press the top of the cookie dough mound down slightly.
• Bake in a preheated 350°F oven for 7-12 minutes, until lightly golden in color with tiny cracks on top of the cookies.

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.

ALMOND MARZIPAN SHORTBREAD COOKIES

Steps:

• Cream together butter with sugar and almond extract until light and fluffy.
• add food coloring, then work in flour which has been sifted with salt and baking powder.
• Divide the dough in two equal part.
• shape one half in wax paper and roll into 1 inch diameter; chill for one hour.
• roll out the other half into a rectangle just as long as the other half.
• Stretch and roll the marzipan into a rope just as long as the rectanglular dough, roll up into the dough , shape in wax paper the same size as the first half and chill for one hour.
• cut into 1/4 inch slices, place a disk of dough without marzipan on cookie sheet lined with parchment paper first, then top with disk of dough with marzipan on top.
• Bake in a preheated oven to 350 for 20 minutes or at 400 for 10 minutes until light golden brown.
• cool on a wire rack.
• frost with powder sugar glaze and top with slivered almonds.