Add these delicious shortbread cookies to your cookie jar.

Everyday Food, June 2007

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Recipe Summary

Yield:
Makes 32
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

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Reviews (7)

84 Ratings
  • 5 star values: 15
  • 4 star values: 24
  • 3 star values: 30
  • 2 star values: 12
  • 1 star values: 3
Rating: 5 stars
12/11/2018
The recipe was a little too small but it is delicious!!
Rating: Unrated
05/04/2017
I am anxious to try this recipie and will let you know how it came out...thank you..
Rating: Unrated
10/03/2015
Very tasty but some completely crumbled
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Rating: Unrated
03/17/2013
Can a blender be used in place of a food processor?
Rating: 5 stars
03/15/2013
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.
Rating: Unrated
03/20/2011
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.
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Rating: Unrated
10/11/2010
I should have reviewed these earlier, I've made these so many times....easy and delicious!
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