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RECIPE FOR OAT SHORTCAKES
Title:Oat Shortcakes
Category:Shaped Cookies
Oat Shortcakes

1 cup butter, softened
2/3 cup lightly packed light brown sugar
1 teaspoon vanilla extract
1 2/3 cups flour
1 cup quick oats, uncooked

Preheat oven to 350 degrees F.

In a large bowl with electric mixer at medium speed, beat butter, brown sugar, and vanilla extract until fluffy. On low speed, gradually beat in 1 cup of the flour until well mixed.

With a wooden spoon, mix oats and remaining flour until mixed and a soft dough forms. Divide dough into thirds. Place two dough pieces on one large cookie sheet and the other piece on a small cookie sheet. Pat each to about a 5 1/2-inch circle. Pierce each dough circle with the tines of a fork to form 8 equal wedges. Press back of fork around edge of dough circles to decorate. Bake 25 minutes or until cookies are firm. Cool on cookie sheets on wire rack. Break apart into wedges.



 

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