Oat Shortbread Hearts Recipe
Ingredients
| 1/4 cup butter or margarine, at room temperature | ||
| Sugar | 2 Tablespoon | |
| Whole wheat flour | 1/2 Cup (16 tbs) | |
| 1/4 cup regular rolled oats | ||
| Cherry preserves | ||
| Gouda or sharp Cheddar cheese | ||
Directions
In a medium-size bowl, beat butter and sugar until creamy.
Add flour and oats; mix until incorporated.
(Or combine butter, sugar, and flour in a food processor and whirl until combined; then add oats and stir until dough holds together.) Firmly pat dough into 4 or 5 ungreased heart-shaped cookie molds, each about 2 1/2 inches in diameter.
Place on a baking sheet.
(Or, on a greased baking sheet, pat dough into a circle about 5 inches in diameter.) Bake in a 325° oven until shortbread is deep golden (about 40 minutes).
If shortbread is not in molds, cut it into 4 or 5 equal pieces with a knife.
Let shortbread cool in molds (or on baking sheet) on a rack for about 15 minutes.
Loosen edges of cookies in molds with tip of a knife, then invert cookies onto a plate.
(Or lift pieces from baking sheet and place on plate.) Serve warm or cool, with preserves and cheese to add to taste.
Add flour and oats; mix until incorporated.
(Or combine butter, sugar, and flour in a food processor and whirl until combined; then add oats and stir until dough holds together.) Firmly pat dough into 4 or 5 ungreased heart-shaped cookie molds, each about 2 1/2 inches in diameter.
Place on a baking sheet.
(Or, on a greased baking sheet, pat dough into a circle about 5 inches in diameter.) Bake in a 325° oven until shortbread is deep golden (about 40 minutes).
If shortbread is not in molds, cut it into 4 or 5 equal pieces with a knife.
Let shortbread cool in molds (or on baking sheet) on a rack for about 15 minutes.
Loosen edges of cookies in molds with tip of a knife, then invert cookies onto a plate.
(Or lift pieces from baking sheet and place on plate.) Serve warm or cool, with preserves and cheese to add to taste.
Chef
