Canadian Oatmeal Shortbread Cookies

Submitted by: jej
Last Updated: 12/22/2005

Betty Crocker says, "The flavor of this delicious cookie is even better after it has been stored a few days." (We think it good anytime!) Like the Scotch Shortbread Cut-Outs, the use of Fleischmann's Unsalted Margarine makes this cookie dairy-free.

1 cup butter or margarine
1/2 cup brown sugar (packed)
1 teaspoon vanilla
1 cup all-purpose flour
1/2 teaspoon soda
2 cups rolled oats

Mix butter, sugar, and vanilla until fluffy. Measure flour by dipping method or by sifting. Blend flour, soda, and rolled oats; stir into butter mixture. Chill 1 to 2 hours.

Heat oven to 350? (mod.). Roll dough 1/4-inch thick on lightly floured board. (I like to roll it between plastic wrap, then it does not need much additional flour for rolling. I sprinkle a touch on the lower plastic sheet for easy removal of the cookies to the baking sheet.) Cut in 1-1/2 inch squares or fancy shapes. (I found these did not hold quite such a definite shape as the other shortbread cookie (also from Betty) that I posted. I think it is because of the rolled oats, which the cutters had a bit of difficulty cutting through. The cookies were NOT unattractive, however.) Bake on ungreased baking sheet 10 to 12 minutes. Makes 3-1/2 to 4 dozen cookies.

NOTE: B. Crocker advises NOT to use self-rising flour in this recipe.