Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Oat-and-Spelt Shortbread By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 6, 2020 Print Share Share Tweet Pin Email Photo: Sidney Bensimon Prep Time: 25 mins Total Time: 3 hrs 15 mins Yield: 16 cookies 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. Ingredients 1 ¼ cups spelt flour 1 cup rolled oats ½ teaspoon kosher salt 1 stick unsalted butter, room temperature ½ cup natural cane sugar 1 large egg 1 teaspoon pure vanilla extract 4 ounces bittersweet chocolate Flaky sea salt, optional Directions 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. Cook's Notes For clean chocolate-dipped edges, move cookies around a few times while chocolate sets to avoid excess puddling. Variations If you can't find spelt flour, whole-wheat flour works great here in its place. Print