Friday, February 29, 2008

oatmeal-pecan shortbread


Here is another one from the other blog.

I made these on a whim one night after work.

I have been going through appetizer recipes to plan a party menu and was just in the mood to cook something.

I pretty much always have the stuff on hand to make basic shortbread.

The pecans and oatmeal were a departure for me. But a very tasty departure.

Plus it allowed me to cut the amount of flour in the shortbread.

I took them to work where they were a big hit.

They are a nice nibble with coffee or tea.

Oatmeal-pecan shortbread

2 cups flour
2/3 cup quick-cooking rolled oats
6 tablespoons sugar
1 cup butter, cut into small pieces
1/2 cup chopped pecans

Preheat oven to 325 degrees.

Mix flour, sugar and oats.
Cut in butter. I use my hands. it is messy, but that way I get a good mix.
Mix in pecans.
Mix until it resembles fine crumbs and starts to hold together.
Form mixture into a ball.
On floured surface, roll dough out to about 1/4 to 1/2 inch thickness.
Cut into rounds (or whatever shape you fancy). I used 1.5 inch scalloped circles.
Place 1 inch apart on ungreased baking sheet.
Bake 20 to 25 minutes or until bottoms just start to brown.

Cool on wire rack.