Page 199 - UMass2018_CookBook

Quick Oatmeal Shortbread Cookies
Smith Family Aiea, HI
“Grandma Betty used to make these cookies for an after-school and after-sports snack. The delicious crunchy goodness and milk was just enough to fill you up until dinner. These cookies were always a welcome addition to a school lunchbox.”
— Mackenzie Smith
Preparation
1. Preheat oven to 350°F. Grease a 9- by 13-inch baking pan.
2. In a large bowl, using a wooden spoon, cream the butter, then stir in the vanilla. Add the sugar and stir until blended. Add the oats, flour and salt and stir until com- bined.
3. Press the dough into the prepared pan and bake for 30 minutes. Cut into bars while still warm.
Ingredients
Makes 12 to 16 bars
3⁄4 cup (12 tablespoons) but- ter or margarine, softened
1 teaspoon vanilla extract
2⁄3 cup granulated sugar
3 1⁄2 cups quick-cooking oats 1⁄4 cup all-purpose flour
1⁄2 teaspoon salt
TASTE OF HOME | 187