Who Doesn’t Love Shortbread Cookies?

WHO DOESN’T LOVE SHORTBREADS
Rich, buttery cookies flavoured with rolled oats and finished with a snowflake motif; it all begs the question, “who doesn’t love shortbreads?”

Ingredients & Amounts

¾ cup of old-fashioned rolled oats

2½ cups of unbleached all-purpose flour

½ cup of cornstarch

1¼ cups of confectioners’ sugar

½ teaspoon of salt

1 1/8 cups of unsalted butter, chilled and cut into 18 tablespoons

granulated or icing sugar for sprinkling

Instructions

Adjust oven rack to middle position and preheat oven to 300˚F. Place rolled oats into a food processor fitted with a blade attachment. Process until finely chopped. Transfer to a medium-sized bowl and add flour, cornstarch, sugar and salt. Whisk dry ingredients together.

Transfer dry ingredients into a food processor fitted with a paddle attachment. Add butter and run on a low setting until shortbread dough forms.

Divide dough in two. Wrap one half in plastic wrap and refrigerate until use, up to four days. On a floured surface, take the remaining dough and roll it out to a ¼ inch thickness. Cut out cookie shapes and transfer to a parchment-lined baking sheet. Gently create holiday motif by applying a cookie press form down onto each.

Transfer cookies to oven and bake for about 10 minutes or until lightly golden, watching carefully that they don’t burn.

Remove from oven and sprinkle with either confectioners’ or granulated sugar. Cookies can be stored in an airtight container for up to a week, if they last that long!

Recipe Submitted by www.weekendatthecottage.com