Oatmeal Shortbread

1. 1

   Preheat the oven to 350F.

2. 2

   Line a large baking sheet with parchment paper.

3. 3

   Using an electric mixer, cream together the butter and sugar in a mixing bowl until light and fluffy.

4. 4

   In another bowl combine the flour, 1 cup of the oats, the salt, and cinnamon.

5. 5

   Add to the butter mixture, stirring with a wooden spoon just until combined.

6. 6

   Finely grind the remaining 2/3 cup oats in a blender or food, processor.

7. 7

   Dust a pastry cloth or other flat rolling surface with some of the ground oats.

8. 8

   Divide the shortbread dough in half.

9. 9

   Roll out each half into a circle about 8 inches in diameter and 3/8 inch thick.

10. 10

    Sprinkle the remaining oatmeal over the top of the dough and press it into the surface with the rolling pin.

11. 11

    Using a sharp knife, cut each circle into 8 wedges.

12. 12

    Prick each wedge all over with the tines of a fork.

13. 13

    Transfer to the prepared baking sheet.

14. 14

    Bake until golden brown, 18 to 20 minutes.

15. 15

    Cool on a wire rack, then store in an airtight container up to 1 week.

No additional tips available.