Oatmeal Date Shortbread
Deb Perelman's easy shortbread recipe combines the classic buttery shortbread cookies with oatmeal raisin cookies – except, instead of raisins, these cookies use protein-rich chopped dates.
Equipment
- parchment paper
- large baking sheet
Ingredients
- 1½ cups all-purpose flour
- 6 tbsps packed light-brown sugar
- ¼ cup granulated sugar
- 1 tsp kosher salt
- 1 tsp vanilla extract
- 1 cup unsalted butter
- 1⅓ cups old-fashioned rolled oats
- 1 cup dates chopped pitted
- ¼ tsp orange zest finely grated
Instructions
- Combine the flour, sugars, and salt. Add the vanilla and cold butter in chunks, and beat until the butter is fully blended into the flour. Add the oats, dates, and orange zest, and mix until everything is combined and the dough looks a little clumpy.
- Divide the dough in half, and transfer each to a 9-by-13-inch piece of parchment paper. Draw up the sides of the paper over one half of the dough, press the dough from the outside of the paper into a tight log, and then roll the extra paper up around it. Repeat with the second half of the dough, forming another log.
- Chill the logs until they’re firm, about 1 hour in the fridge or 20 minutes in the freezer.
- Heat the oven to 350° .
- Unwrap each cookie log, and re-use the parchment to line a large baking sheet. Carefully cut each log with a sharp serrated knife into ½-inch slices. If the slices break apart, just squeeze them back together. Arrange them on the prepared baking sheet(s). The cookies will barely spread.
- Bake for 12 to 14 minutes, or until the edges are just beginning to get golden brown. Let them cool slightly before transferring the cookies to wire racks to cool.