Oatmeal Shortbread Wreaths Recipes

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.

OATMEAL SHORTBREAD

Steps:

• Combine flour,oats,corn starch and icing sugar in large bowl.
• With large spoon, blend in butter.
• Work with hands until a soft, smooth dough forms.
• Shape into a ball.
• If necessary, refrigerate 30 minutes or until easy to handle.
• VARIATIONS for baking.
• Bake in 300° oven until edges are lightly browned.
• Roll dough out to 1/4 inch thickness and use cookie cutters, bake for 15-20 minutes.
• Or you can shape into 1" balls, flatten with fork dipped in sugar, put on ungreased cookie sheet and bake for 15-20 minutes.
• Cool completely on wire rack.
• CRANBERRY WEDGES.
• You can add 1/3 cup dried cranberries to dough, then roll or pat dough into two 5 1/2" rounds and bake on ungreased cookie sheet 30-40 minutes.
• Or you can press into one 9" cake pan, mark into 8 wedges, prick with fork, and bake 40-45 minutes.
• These freeze well.

MUM'S OATMEAL SHORTBREAD COOKIES

Steps:

• 1. Pre-heat oven to 325F Cream butter, add sugar and vanilla and mix.
• 2. Sift and add flour, soda and salt.
• 3. Mix in rolled oats last
• 4. Form into two narrow rolls (in waxed paper) and place in the refrigerator to chill for a couple of hours.
• 5. Unroll the dough and slice fairly thick cookies. About 3/4". Bake on lightly greased cookie sheet for 30 minutes or less, depending on your oven. Finished cookies are very lightly browned.

OAT-AND-SPELT SHORTBREAD

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.

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.

ZAZ'S OATMEAL SHORTBREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large mixing bowl, cream together the butter and white and brown sugars. Add egg, almond and vanilla extracts and stir well. In a separate bowl, mix together the flour, salt and baking soda. Stir into butter mixture, and mix until well blended. Stir in chopped nuts and oats.
• Roll about 1 tablespoon of dough into a ball. Flatten dough on cookie sheet with a fork and bake for 8 to 12 minutes.

OATMEAL SHORTBREAD

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.

BROWN SUGAR AND OATMEAL SHORTBREAD

Steps:

• Position a rack in middle of oven and preheat oven to 350°F.
• Prepare 9x9x2-inch square or 11x7x2-inch baking tray by lining with parchment or greasing with butter.
• Sift flour, cornstarch, salt and cinnamon together onto wax paper or medium bowl; set aside.
• Beat butter and brown sugar together in a large bowl, until smooth and fluffy.
• Using low speed (if using electric mixer), mix in flour mixture, until dough comes together in big clumps.
• Add in oatmeal, mixing just to distribute evenly.
• Press dough evenly into prepared tray.
• Bake for 25 mins, until top is light-brown.
• Remove from oven and immediately cut shortbread into squares (6 rows lengthwise, 4 rows across), cutting through to the bottom.
• Cool thoroughly in the pan and remove shortbread from pan using a spatula.
• The shortbread will become crisp on the outside as it cool, but remain slightly soft inside.
• Store cooled shortbread in an airtight contained for up to 4 days or freeze.

OATMEAL SHORTBREAD

Steps:

• Preheat oven to 325*. Using a mixer, cream the butter and sugar until light and fluffy.
• Using a wooden spoon, slowly stir in the flour, mxing well. Stir in the oats and cranberries.
• Press evenly into a lightly greased 9" glass pie plate. Prick the surface with the tines of a fork.
• Bake in middle of the oven for 20 minutes, or until golden.
• Cool 3 minutes, then score into 12 wedges.
• Cool completely and enjoy.