Cookies are a big part of the Christmas season and no matter where you go during the month of December there are iced gingerbread, cut-out shortbread, and jam filled thumbprint creations everywhere. I love this time of the year because it’s a lot about baking and sharing gifts with others. Even living in a hot climate like Los Angeles, we get into baking and I particularly love the smell of something delightful permeating my household.
Cookies can be traditional or more exotic, whether you are trying to recreate something from your childhood, or a whimsical masterpiece of your own, most everyone loves to bake cookies. Unlike most desserts, you can eat cookies on the run, at a party or in a park, and they pack up beautifully in a tin for friends. Shortbread are traditionally a British baked treat, and I am a big fan. I just love the crumbly sensation in my mouth when I bite into a buttery biscuit. This recipe is unique because I used oatmeal, along with all-purpose flour for an extra hint of something special. Don’t worry though, there’s no need to run out and buy a special flour for this recipe because you can grind up some rolled oats in a blender beautifully.
These wedge shaped cookies are dusted with holiday sprinkles for a hint of red and green, but you can easily switch it up and go blue, purple or yellow if that’s the color scheme you prefer. Happy holidays and enjoy these Oatmeal Shortbread with a warm cup of tea or a glass of champagne to celebrate the season.
1 1/2 cup all-purpose flour
1 cup rolled oats
1 cup confectioners sugar
pinch of salt
1 cup butter, room temperature
1 teaspoon vanilla extra
sprinkles to decorate
(Makes about 16 Wedge Cookies)
- Preheat oven to 400 degrees. In a blender or food processor, puree oatmeal until soft powder.
- In a stand mixer or large bowl, combine flour, oats, sugar, and salt, stir.
- Add butter and vanilla and mix on low until combined, about 1 minute.
- Press into an 8-inch cake or springform pan and using a knife, slice into wedges (you can cut them as wide as you like). Dust with sprinkles and press to adhere to dough.
- Bake for 10 minutes, reduce temperature to 250 degrees and bake for 20-25 minutes more.
- Remove from oven and let cool to room temperature. Slice perforated marks into wedges and serve or store in an airtight container for up to several days. Enjoy!