Growing up, our Scottish neighbor gave my family the most wonderful shortbread every year for Christmas. She makes it in a pie dish and cuts it into thick, small wedges, sprinkled with granulated sugar on the top. When we visit my mom for Christmas, my husband asks for a piece the second he walks into the door! I have her recipe, but it isn’t foolproof. A lot of the recipe is done by “feel”and I haven’t been able to reproduce her perfect results. I do LOVE shortbread though! This recipe from Everyday Food is more foolproof. The toasted oatmeal is a nice variation, and gives the shortbread a little bit of a chew. My most discerning dessert taster (my daughter) LOVED them!
- 1/2 cup plus 2 tablespoons old-fashioned rolled oats (not quick-cooking)
- 3/4 cup all-purpose flour, (spooned and leveled)
- 1/3 cup confectioners sugar
- 1/2 teaspoon salt
- 8 tablespoons (1 stick) cold unsalted butter, cut into pieces
- Preheat oven to 325 degrees. Spread oats on a rimmed baking sheet. Toast until fragrant and lightly browned, 4 to 6 minutes. Let cool completely.
- In a food processor, combine flour, sugar, salt, and 1/2 cup cooled oats; process until finely ground, 1 minute. Add butter. Pulse until mixture is the consistency of coarse meal. Transfer to an 8-inch square baking pan (I lined the pan with parchment paper); press firmly into bottom (I use the bottom of a dry measuring cup to press it flat). Sprinkle remaining oats on top, and press gently.
- Bake until firm and lightly browned, 30 to 35 minutes. Using a paring knife, immediately score shortbread into 16 squares; then score each square diagonally into 2 triangles. On a wire rack, cool completely in pan; gently invert, and break along scored lines.