If you are a fan of shortbread, you know how you get that buttery crunch when you take a bite. I love shortbread. It’s delicious and so easy to make. I have made so many kinds of shortbread….orange, cranberry, lemon, chocolate chip, pecan, pistachio…..oh wow, so many kinds. But my most favorite is oatmeal shortbread. If you are not a fan of oatmeal, don’t be turned off by this…don’t wrinkle your nose. You’re not going to get a mouthful of gooey, mushy oatmeal. Instead, you will get a mouthful of toasty, buttery, crumbly cookie with a bit of oatmeal crunch. You will love it! I just know you will. You may want to even drizzle some melted chocolate on these buttery little wedges of yumminess.
Pour yourself a hot cup of tea or coffee to go with your shortbread and sit back and spoil yourself.
1 1/2 sticks of cold butter, cut up in cubes
1 cup flour
1/4 tsp salt
1/2 cup oatmeal, plus 2 tablespoons for sprinkling
3 Tblsp brown sugar
3 Tblsp sugar
1 tsp vanilla or almond extract
In a food processor, add the flour, oats and salt. Pulse until finely ground. Add the sugars and give it a quick pulse. Add the butter and extract and pulse until you have a clumpy mixture. Dump it all into a lightly buttered cake pan or 8×8 square pan. Gently press it down evenly until the mixture reaches the edges of the pan. Sprinkle on the remaining 2 tablespoons of oats and about a tablespoon of sugar.
Bake at 325 deg, for 35-40 minutes, or until its golden brown. Let it sit for about 30 minutes, cut into squares or wedges.