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Oat Shortbread Hearts

Chef.Foodie's picture
Ingredients
  Butter/Margarine 1⁄4 Cup (4 tbs) (At Room Temperature)
  Sugar 2 Tablespoon
  Whole wheat flour 1⁄2 Cup (8 tbs)
  Regular rolled oats 1⁄4 Cup (4 tbs)
  Cherry preserves 5
  Gouda cheese/Sharp cheddar cheese 2 Tablespoon
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Method: 
Baked
Dish: 
Cookie
Ingredient: 
Oat
Cook Time: 
40 Minutes

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