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 sugar cookies, and jam filled thumbprint creations everywhere. These Oatmeal Holiday Shortbread are buttery good with a delicate texture — perfect for any cookie swap or holiday party.
Shortbread are traditionally a Scottish treat and are baked blonde and buttery. However, in this recipe I used oatmeal, along with all-purpose flour for a hint of earthiness and flavor. You can pulverize oatmeal in a blender or food processor, so no need to buy a special flour for this recipe.
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!