This is my first shortbread cookie and I was surprised how easy it was – I will be making this again. It was a perfect accompaniment to a rich chocolate peanut butter ice cream Jim made. Cooks Illustrated provided the base recipe and I made a few adjustments.
14 Tbsp. (1-3/4 sticks) butter, cold
1/2 cup rolled oats
1-1/2 cups all-purpose flour
2/3 cup Confectioners’ sugar
1/4 cup cornstarch
1/2 tsp. salt
Preheat oven to 450 degrees-F. Line a cookie sheet with parchment paper and place the collar of a spring-form pan upside-down with the collar fully open and the ridge at the top. Grind the rolled oats into a flour use a blender. Combine oat flour, all-purpose flour, sugar, cornstarch, and salt in the bowl of a stand mixer fitted with the paddle attachment. Cut the cold butter into 1/2-Tbsp. pieces and add to the mixer. On the low speed, combine the ingredients until a dough forms, approximately 5 minutes – be patient, the dough will come together. Press the dough into the spring-form collar, using a spoon to smooth the dough into approximately 1/2-thick disk inside the collar. With a metal cookie cutter or biscuit cutter, approximately 2-inches in diameter, cut out the center of the cookie and place the cut-out on the outside of the spring-form collar.
Bake and cool
Bake cookie at 450 degrees-F for 5 minutes. Reduce oven temperature to 250 degrees-F without open the oven door. Bake for an additional 15 minutes. Remove the pan from the oven. Score the cookie with a knife into 16 equal slices, approximately one-half way deep, and pierce with a toothpick, approximately 8 holes per slice. Return to the oven and turn off the heat. Prop the oven door open with a long-handled spoon. Let the cookie dry in the oven for 1 hour. Transfer to a cooling rack and let cool completely, approximately another hour.
Break cookies apart on the scored lines when ready to serve. Store at room temperature in a sealed container for several days.