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Oatmeal Shortbread

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  Butter stick 4 Ounce, softened
  Brown sugar 1⁄4 Cup (4 tbs), firmly packed
  Vanilla extract 1 Teaspoon
  Flour 1⁄4 Cup (4 tbs)
  Oats 1⁄2 Cup (8 tbs), rolled
  Cinnamon 1 Teaspoon
  Salt 1⁄4 Teaspoon

1. Preheat oven to 350°F. In a medium bowl, beat butter, brown sugar, and vanilla with an electric mixer on medium speed until well blended.
2. Add flour, oatmeal, cinnamon, and salt and beat on low speed until a stiff dough forms, scraping down side of bowl frequently with a rubber spatula.
3. Divide dough in half. On a lightly greased cookie sheet, roll out one half of dough with a floured rolling pin to make an 8-inch round. Score round into 8 wedges. Repeat with remaining dough on a second cookie sheet.
4. Bake rounds 12 to 15 minutes, or until edges are golden brown. Let cool 2 minutes on sheets, then remove to racks and let cool completely. To serve, break into wedges where scored. Store in a tightly covered container.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1430 Calories from Fat 855

% Daily Value*

Total Fat 97 g149.2%

Saturated Fat 31.5 g157.4%

Trans Fat 0 g

Cholesterol 99.8 mg33.3%

Sodium 519.3 mg21.6%

Total Carbohydrates 128 g42.7%

Dietary Fiber 11.3 g45.4%

Sugars 50.8 g

Protein 17 g33.9%

Vitamin A 81.4% Vitamin C 0.51%

Calcium 12.7% Iron 30.4%

*Based on a 2000 Calorie diet

Oatmeal Shortbread Recipe