Oatmeal Spice Shortbread is the perfect marriage of the nutty texture of oats, and the crumbly texture of shortbread. This is a variation of my incredible Pecan Shortbread. The cookies are delicately flavored with a hint of cinnamon and healthy oats. In addition, I couldn’t make these delicious cookies without the addition of toasted pecans.
I first blogged about these delicious cookies on August 26, 2012, but decided that it was time to update the post with new pictures and refined text.
Ingredients for Oatmeal Spice Shortbread:
I used the following ingredients: Old-fashioned oats, all-purpose flour, ground cinnamon, unsalted butter, confectioners’ sugar, vanilla extract, and toasted pecans.
Making the Dough for the Oatmeal Spice Shortbread:
First, I processed the oats in my food processor fitted with a steel blade until they were the consistency of coarse ground cornmeal. This took about 10 seconds. Then, I added the flour and cinnamon, and pulse processed the mixture until everything was combined, about 5 pulses.
Next, I beat the butter, confectioners’ sugar, and vanilla together with my electric mixer on medium speed until the mixture was smooth. This took about a minute.
After that, I added the flour/oat mixture, and beat on low just until everything was incorporated. This took about a minute. Finally, I added the pecans, and stirred the mixture with a wooden spoon until well combined.
Once the dough was finished, I dumped it into a gallon size ziploc bag and began gently rolling it out with my rolling pin until the dough completely filled the bag. I sealed the bag and placed it in the freezer for two hours. I still can’t get over what a brilliant idea it is to roll the cookies out in a ziploc bag!
Making The Oatmeal Spice Shortbread:
After the two hours, I removed the dough from the freezer. I cut away the ziploc bag, and placed the dough on a piece of parchment paper. Using a ruler, I marked 1 ½-inch increments on the dough. Then, I cut the dough with my pizza cutter. I could have also used a sharp knife here.
I transferred the squares to a silicon lined baking sheet, and pricked each cookie twice with a fork, ensuring that the fork tines went all the way through the cookies. Before putting the cookies into the oven, I placed the baking sheet in the refrigerator for about 20 minutes.
I popped the shortbread Into a 325° F oven for about 20 minutes until they were very lightly browned. Then, I transferred them to a wire rack to cool. I ended up with 4 dozen absolutely delicious Oatmeal Spice Shortbread cookies. Yum!
Oatmeal Spice Shortbread
- ¾ cup (2.6 ounces, 74 grams) old-fashioned oats
- 1 ½ cups (7.5 ounces, 213 grams) all-purpose flour
- 2 teaspoons ground cinnamon
- 1 cup (2 sticks, 8 ounces, 227 grams) unsalted butter, room temperature
- ¾ cup (3 ounces, 85 grams) confectioners' sugar
- 1 Tablespoon vanilla extract
- 1 cup (4 ounces, 113 gram) toasted pecans (See Note 1)
- Confectioners' Sugar for dusting (Optional)
- Process oats in food processor fitted with steel blade until the consistency of coarse cornmeal, about 10 seconds. Add flour and cinnamon. Pulse process 5 times or until combined.
- Place butter, confectioners' sugar, and vanilla in a large bowl. Beat together on medium speed until the mixture is very smooth, about 1 minute. Do not beat until light and fluffy. Add the flour, and mix on low speed only until the flour disappears into the dough, about 1 minute. Don't work the dough much once the flour is incorporated. Fold in the toasted pecans with a wooden spoon or sturdy rubber spatula. (See Note 2)
- Using the spoon or spatula, transfer the dough to a gallon-size ziploc bag. Put the bag on a flat surface. Leaving the top open, roll the dough into a ¼-inch thick rectangle that completely fills the bag. As you roll, turn the bag occasionally and lift the plastic from the dough so that it doesn't cause creases. Seal the bag, and place in refrigerator or freezer for at least 2 hours, or for up to 2 days. (See Note 3)
- Preheat the oven to 325° F. Line two baking sheets with parchment paper or silicone mats.
- Put the ziploc bag on a cutting board and slit it open. Turn the firm dough onto a parchment lined board or counter; discard the bag. Using a ruler as a guide and a pizza cutter or sharp knife, cut the dough into 1-½ inch squares. Transfer the squares to the baking sheets and carefully prick each one twice with a fork, gently pushing the tines through the cookies until they hit the baking sheet. Refrigerate for 20 minutes. (See Note 4)
- Bake at 325° F for 20 to 25 minutes, rotating the sheets from the top to bottom and front to back at the midway point. The cookies will be very pale - they shouldn't take on much color. Transfer the cookies to a rack to cool.
- If desired, dust the cookies with confectioners' sugar while they are still hot. Cool the cookies to room temperature before serving. Yield: 4 dozen cookies. (See Note 5)
Chula's Expert Tips
- Spread pecan pieces in a single layer on baking sheet. Bake in preheated 350° F oven for 8 to 10 minutes. Cool completely.
- The reason that you don't want to overbeat the dough is that the more you beat, the more air is incorporated into the cough. This causes the cookies to puff up when they are baking and to sink when they are cooling.
- I tend to put the prepared dough in the freezer, primarily because I tend to have more room in the freezer. You want the butter to become hard, whichever method you use.
- Pricking the cookies with a fork is termed docking. Docking allows the steam to escape while the cookies are baking. This prevents the cookies from puffing up during cooking.
- Store the pecan shortbread in an airtight container for up to 5 days. Also, the cookies can be frozen for up to 2 months.