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Oatmeal Shortbread

  • Yield: Makes 32
Oatmeal Shortbread

Source: Everyday Food, June 2007


  • 1/2 cup plus 2 tablespoons old-fashioned rolled oats (not quick-cooking)
  • 3/4 cup all-purpose flour, (spooned and leveled)
  • 1/3 cup confectioners sugar
  • 1/2 teaspoon salt
  • 8 tablespoons (1 stick) cold unsalted butter, cut into pieces


  1. Preheat oven to 325. Spread oats on a rimmed baking sheet. Toast until fragrant and lightly browned, 4 to 6 minutes. Let cool completely.

  2. 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.

  3. 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.

Reviews (5)

  • memacintyre 3 Oct, 2015

    Very tasty but some completely crumbled

  • CHEFCAB 17 Mar, 2013

    Can a blender be used in place of a food processor?

  • btschmidt 15 Mar, 2013

    I made these for our church group, and doubled the recipe. Everyone loved them. Not overly sweet, but a nice shortbread. I received lots of complements on them. They are nice and flaky and easy to make.

  • shannonmarie1212 20 Mar, 2011

    Simple and delicious. The only problem I had was cutting them into the small triangles. Many corners broke off while cutting them. Perhaps next time I will just leave them in 16 squares rather than 32 triangles.

  • prweiss65 11 Oct, 2010

    I should have reviewed these earlier, I've made these so many times....easy and delicious!

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