Oat Flour Shortbread Cookies Recipes
OATMEAL SHORTBREAD
Add these delicious shortbread cookies to your cookie jar.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 32
Number Of Ingredients 5
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.
MARGIE'S SHORTBREAD OATMEAL COOKIES
This is our family recipe for shortbread oatmeal cookies, handed down through the Scottish side of the family. There is nothing better. They are definitely not low in fat.
Provided by Jan Bull
Categories World Cuisine Recipes European UK and Ireland Scottish
Yield 12
Number Of Ingredients 6
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.
Nutrition Facts : Calories 320 calories, Carbohydrate 39.7 g, Cholesterol 40.7 mg, Fat 16.8 g, Fiber 2.3 g, Protein 3.9 g, SaturatedFat 10 g, Sodium 194.2 mg, Sugar 18 g
OATMEAL SHORTBREAD
These rich buttery cookies from Marion Hall are great with a steaming cup of coffee. "My family enjoys these chewy treats very much," remarks the Etobicoke, Ontario cook.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 5 dozen.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 111 calories, Fat 6g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 121mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.
BUTTERY 3-INGREDIENT SHORTBREAD COOKIES
With only a few ingredients, these butter shortbread cookies are so simple to prepare. -Pattie Prescott, Manchester, New Hampshire
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16 cookies.
Number Of Ingredients 4
Steps:
- Preheat oven to 325°. Cream butter and sugar until light and fluffy. Gradually beat in flour. Press dough into an ungreased 9-in. square baking pan. Prick with a fork., Bake until light brown, 30-35 minutes. Cut into squares while warm. Cool completely on a wire rack. If desired, dust with confectioners' sugar.
Nutrition Facts : Calories 183 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 2mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 0 fiber), Protein 2g protein.
CHOCOLATE CHIP-OATMEAL SHORTBREAD COOKIES
Traditional shortbread cookies are famous for their light texture and buttery flavor. We love those classic cookies so much we put a twist on the recipe and came up with the best shortbread chocolate chip cookies ever! These melt-in-your-mouth chocolate chip shortbread cookies are light and buttery, with the added texture of chocolate chips and oats. We love how easy this recipe is, no rolling or shaping required. Bake a large batch of these delicious cookies and drizzle the top with melted chocolate for your next holiday gathering or keep it simple and just freeze half for later.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 54
Number Of Ingredients 7
Steps:
- Heat oven to 325°F. In large bowl, beat butter and powdered sugar with electric mixer on medium speed until light and fluffy. Stir in flour, baking soda, vanilla and oats. Stir in chocolate chips.
- On ungreased cookie sheets, drop dough by teaspoonfuls 2 inches apart.
- Bake 11 to 13 minutes or until lightly browned. Cool 1 minute; remove from cookie sheets to cooling racks.
Nutrition Facts : Calories 90, Carbohydrate 10 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 35 mg, Sugar 6 g, TransFat 0 g
OAT-AND-SPELT SHORTBREAD
Sure, you've had oatmeal in a sweet, but these cookies also contain spelt flour, which has a nutty, slightly sweet flavor. A dark-chocolate coating and a sprinkling of flaky salt make the ideal finishing touches.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 3h15m
Yield Makes 16 cookies
Number Of Ingredients 9
Steps:
- Whisk together spelt flour, oats, and salt. Beat together butter and sugar on high speed until fluffy, about 3 minutes. Add egg and vanilla; beat to combine. Reduce speed to low; add flour mixture to combine. Gather dough in plastic wrap; form into a rectangular disk and refrigerate until firm, at least 1 hour and up to 1 day.
- Preheat oven to 325 degrees. On a floured surface, roll out dough to a scant 1/2-inch thickness; cut into 2-inch squares. Place 1 inch apart on two parchment-lined baking sheets. Bake until firm to the touch and golden around edges, 24 to 26 minutes. Let cool completely.
- Melt chocolate. Dip each cookie diagonally in chocolate; sprinkle with flaky salt, if desired. Refrigerate on parchment-lined sheets until just set.
OAT AND VANILLA SHORTBREAD COOKIES - RACHEL ALLEN
These Oat and Vanilla Shortbread Cookies are from Rachel Allen's book Bake. These roll and slice cookies fill the kitchen with that gorgeous buttery aroma while they bake, these soft, buttery, golden melt-in your mouth cookies are additive!!
Provided by bob-white
Categories Grains
Time 1h5m
Yield 40 cookies
Number Of Ingredients 6
Steps:
- Preheat the oven to 180oC (350oF), Gas mark 4.
- Cream the butter in a large bowl or in an electric food mixer until soft.
- Add the icing sugar and vanilla extract and beat until the mixture is light and fluffy.
- Sift in the flour and baking powder, then stir in the oats and bring the mixture together to form a dough.
- Using a sheet of cling film to cover the dough, roll it into a log about 30cm (12in) long and 6cm (2 ½in) in diameter.
- Allow to chill in the fridge, covered in the cling film, for about 30 minutes until firm.
- Remove the cling film; slice the log into rounds about 5mm (¼in) thick and place slightly apart on a baking tray lined with parchment paper.
- Bake in the oven for 15 minutes or until light golden brown and dry to the touch.
- Carefully transfer the cookies to a wire rack to cool.
Nutrition Facts : Calories 77.9, Fat 4.3, SaturatedFat 2.6, Cholesterol 10.7, Sodium 40.4, Carbohydrate 9, Fiber 0.4, Sugar 2.5, Protein 1
OATMEAL SHORTBREAD
I cut this from the Winnipeg Free Press Food section on February 25, 2004 and decided to post it here for safe keeping! I plan to try this soon! Cook time does not include the 1 hour chill time for the dough.
Provided by Pamela
Categories Dessert
Time 25m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 65.2, Fat 4.1, SaturatedFat 2.5, Cholesterol 10.2, Sodium 54.5, Carbohydrate 6.5, Fiber 0.4, Sugar 2.3, Protein 0.8
SHORTBREAD COOKIES
Can a cookie that's so tender, so buttery and so delicate really only be 3 ingredients? Yes, it can! This iconic shortbread recipe is as simple as mixing butter, flour and sugar together to create a dough that's not too sweet but oh-so delicious. And, since this shortbread can be made in under an hour, you can have tasty treats for tea parties, birthdays, showers and any occasion in between. Possibly the best part about this recipe is that it's up to you to get creative-keep it simple with classic shortbread or try dipping your finished cookie in melty chocolate for a showstopping finish. But that's not all-you can mix in crushed toffee, chopped dried fruit and nuts for a twist on this timeless favorite.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 40m
Yield 24
Number Of Ingredients 3
Steps:
- Heat oven to 350°F. In large bowl, stir butter and 4 tablespoons of the sugar until well mixed. Stir in flour. (If dough is crumbly, mix in 1 to 2 tablespoons more softened butter.)
- Roll dough on lightly floured surface until 1/2 inch thick; sprinkle with remaining 1 tablespoon sugar. Cut into small shapes with knife or use cookie cutters. On ungreased cookie sheets, place shapes 1/2 inch apart.
- Bake about 20 minutes or until set. Immediately remove from cookie sheets to cooling racks.
Nutrition Facts : Calories 100, Carbohydrate 11 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 45 mg, Sugar 3 g, TransFat 0 g
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