Tuesday, August 31, 2010

TWD Oatmeal Spice ShortBread


Since we don't drink coffee/espresso I was happy to see the Oatmeal Spice variation. This cookie mixed up quickly in the Kitchen Aid, butter is a beautiful thing when mixed for 3 minutes. It was a pretty simple shortbread recipe. The oatmeal added texture--maybe too much. I think next time I will use minute oats instead of old fashioned oats. The spices announced fall, there was snow on the high mountain tops today, the timing was perfect.



I love Dories method for 'rolling out' the cookies. A gallon bag works perfect, just allow plenty of time for the dough to chill. I used a ruler and pizza cutter for perfect shaped cookies.
This was a delicious shortbread/butter cookie. Thank you Donna for a great pick, check her blog for the complete recipe. The TWD site has many great baking blogs. Check them out.

13 comments:

Kayte said...

What a pretty display...I could not figure out how to do it nicely so I just piled them up (don't go see it you will be disappointed). The striped linen is nice, too. I am going to try this version as I think they would be a big hit. Thanks for the inspiration.

Leslie said...

I Totally agree on the texture of the oatmeal, and your idea is a great solution. Even so, your cookies look perfect (and perfectly square!)

natalia said...

Ciao Cindy ! I love your cookies ! Did you say snow ??? Here we are still very hot !! Will try this version in the fall ! Yor pictures are great !

Jessica of My Baking Heart said...

Your cookies are so gorgeous! :) I can't wait to try this version... I bet they were phenomenal!

Pamela said...

I love the picture of the cookies on the plate with that colorful tablecloth! Very nice. I guess I will have to try that oatmeal variation soon.

Shandy said...

What perfect oatmeal spice shortbread cookies. Just gorgeous! Fall is just around the corner isn't it? =)

LDH said...

Oh, my... your cookies are perfectly perfect! I am hoping to try the oatmeal version too! Nice stopping by!

Judy said...

I'm curious about the oatmeal version of the cookie. I'll have to give it a try. One of the things I like about using the bag is that I peel it back an inch and a half, cut my 7 cookies, then fold it back over itself, and stash it back in the refrigerator for the next time.

Jeannette said...

I've read a lot about the oatmeal being a bit off-putting, so when I try these I'll use quick oats as you suggested.

Your cookies look great! And I am SO jealous of your snow capped mountains, as it is still in the mid 90's here. :(

jillbert said...

Your cookies are lovely! I'm sure the oatmeal spice version was quite a bit different from the espresso version.

Katrina said...

You cookies look perfect. I will have to make the oat version sometime.
I used hazelnut flavoring instead of coffee in mine. SO good.

Beth said...

The oatmeal spice variation sounds lovely. And you did a beautiful job of photographing the cookies. Yum!

Life is too short . . . said...

I did not have major issues with the inclusion of the oatmeal, but I do think that minute oats would give a smoother texture to the finished product. If I do those again I will try the quicker cooking oats. I only eat Irish oatmeal - you know the one that takes 30 minutes to cook? - so when I measured out the old-fashioned oats they looked plenty soft to me. However in random cookies I get an entire flake and that is less than pleasant. Quick oats are definitely a good option. Thanks for baking with me this week.