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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 20 |
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Another Martha Stewart recipe. Ingredients:
1/2 cup old fashioned oats, plus |
2 tablespoons old fashioned oats, not quick cooking |
3/4 cup all-purpose flour |
1/3 cup confectioners' sugar |
1/2 teaspoon salt |
8 tablespoons unsalted butter, cold, cut into pieces |
Directions:
1. Preheat oven to 325. Spread oats on a rimmed baking sheet. Toast until fragrant and lightly browned, 4-6 minutes. Let cool completely.
2. In 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 square baking pan; press firmly into bottom. Sprinkle remaining oats on top and press gently.
3. Bake until firm and lightly browned, 30-35 minutes. Using a paring knife, immediately score shortbread into 16 squares; then score each square diagonally into 2 trianges. On a wire rack, cool completely in pan; gently invert and break along scored lines.
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