Brown Sugar And Oatmeal Shortbread

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These have a wonderful texture - buttery, melt-in-your-mouth soft, yet a little crunchy. The cornstarch makes this shortbread especially tender, while the addition of oatmeal give it a bit of crunch. Using old-fashioned oats instead of quick-cooking will provide more crunch. Recipe by elinor klivans. These can be made ahead and frozen up to 3 months. Wrap them tightly with plastic wrap, then seal in a clean plastic/metal container.

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Steps

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Position a rack in middle of oven and preheat oven to 350f.

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Prepare 9x9x2-inch square or 11x7x2-inch baking tray by lining with parchment or greasing with butter.

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Sift flour , cornstarch , salt and cinnamon together onto wax paper or medium bowl.

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Set aside.

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Beat butter and brown sugar together in a large bowl , until smooth and fluffy.

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Using low speed , mix in flour mixture , until dough comes together in big clumps.

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Add in oatmeal , mixing just to distribute evenly.

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Press dough evenly into prepared tray.

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Bake for 25 mins , until top is light-brown.

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Remove from oven and immediately cut shortbread into squares , cutting through to the bottom.

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Cool thoroughly in the pan and remove shortbread from pan using a spatula.

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The shortbread will become crisp on the outside as it cool , but remain slightly soft inside.

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Store cooled shortbread in an airtight contained for up to 4 days or freeze.

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Ingredients

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unbleached all-purpose flour, cornstarch, salt, ground cinnamon, unsalted butter, light brown sugar, old-fashioned oatmeal