Brown Sugar Oatmeal Shortbread Cookies
It’s December, and there’s nothing better than warming your kitchen and your home with the scents of holiday baking. Bring the whole family together, or indulge in some alone time in the kitchen, but you’ll be sure to want to have a go-to cookie recipe in your arsenal for the holiday season. This recipe for Brown Sugar Oatmeal Shortbread Cookies created by contributor Kim Daniels is perfect for a holiday baking escape that won’t end with your kitchen a wreck. You can also add your favorite holiday spices (cinnamon and cloves anyone?)
Find the full Holiday Fetes feature in the Winter 2018 issue of Paprika Southern, including recipes for a French Toast Casserole, Mushroom Pot Pie, and Winter Salad with Oranges and Pomegranates. The issue also features a coastal Savannah home tour, winter fashion inspired the woods dark and deep, and an interview with community activist Coco Papy, plus much more.
Brown Sugar Oatmeal Shortbread Cookies
Recipe by Kim Daniels / Photographed by Siobhan Egan / Styled by Bevin Valentine Jalbert / Florals: Everbloom, Inc. / Location: Cohen’s Retreat
Recipe
Ingredients
1 cup butter, cold
2 cups all-purpose flour
6 TBSP brown sugar
2/3 cup quick oats
1/2 tsp salt
Instructions
Combine flour and sugar in the bowl of a food processor fitted with a metal blade. Cut butter into small chunks and add to the food processor. Pulse 3-4 times. Add in oats and process until mixture begins to cling together.
Turn dough out onto a floured surface. Knead mixture a few times, then roll it with a floured rolling pin to about 1/4” thickness.
Using a small (1-2”) cookie cutter, cut dough into circles. Place rounds onto a parchment lined baking sheet. Refrigerate the unbaked cookies for at least 30 minutes.
Preheat oven to 325. Bake for 20-25 minutes, or until the edges just start to turn golden. Cool cookies completely.
