A deliciously different variation on shortbread.

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Ingredients

60
Original recipe yields 60 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

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  • In a large mixing bowl, cream together the butter and white and brown sugars. Add egg, almond and vanilla extracts and stir well. In a separate bowl, mix together the flour, salt and baking soda. Stir into butter mixture, and mix until well blended. Stir in chopped nuts and oats.

  • Roll about 1 tablespoon of dough into a ball. Flatten dough on cookie sheet with a fork and bake for 8 to 12 minutes.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

73.4 calories; 1 g protein; 8.7 g carbohydrates; 11.2 mg cholesterol; 43 mg sodium. Full Nutrition

Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/16/2009
When my Grandfather passed on, I became THE cookie baker and candy maker of my entire extended family. Which means... I bake and ship a LOT of cookies. I began using this recipe several years ago and it has become my absolute favorite. These cookies are easy to make, freeze wonderfully (both prior to baking and after), and are GREAT for shipping as gifts. The only changes I make to the basic recipe is that I use regular (always good quality) salted butter, and freshly ground sea salt, in place of table salt, which makes a subtle but amazing difference in taste. When baking for home, I wrap stacks of cookies with aluminum foil and store in the freezer, taking them out as needed. this way they stay super fresh and yummy! If I am baking for Christmas gifts, I add dried cranberries, and after they cool, I either drizzle with melted chocolate, and/or dip half of the cookie in white chocolate. Everyone RAVES about them! Other ingredients I add at times are mini chocolate chips, raisins and spices. A little tip to those who mention issues with their cookies turning out greasy... Try refrigerating the cookie dough for a couple of hours before baking. After baking, allow them to cool on plain brown paper (I save all of my paper grocery bags for this purpose). The paper will absorb any excess fat in the cookies, and it's a great way to recycle! :o) Read More
(17)

Most helpful critical review

Rating: 3 stars
12/28/2006
Well these were OK but they really wern't shortbready. To me there were just another oatmal cookie. I expected something more buttery and rich. They were good cookies just not what I was after. Sorry:( Read More
(5)
15 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
12/16/2009
When my Grandfather passed on, I became THE cookie baker and candy maker of my entire extended family. Which means... I bake and ship a LOT of cookies. I began using this recipe several years ago and it has become my absolute favorite. These cookies are easy to make, freeze wonderfully (both prior to baking and after), and are GREAT for shipping as gifts. The only changes I make to the basic recipe is that I use regular (always good quality) salted butter, and freshly ground sea salt, in place of table salt, which makes a subtle but amazing difference in taste. When baking for home, I wrap stacks of cookies with aluminum foil and store in the freezer, taking them out as needed. this way they stay super fresh and yummy! If I am baking for Christmas gifts, I add dried cranberries, and after they cool, I either drizzle with melted chocolate, and/or dip half of the cookie in white chocolate. Everyone RAVES about them! Other ingredients I add at times are mini chocolate chips, raisins and spices. A little tip to those who mention issues with their cookies turning out greasy... Try refrigerating the cookie dough for a couple of hours before baking. After baking, allow them to cool on plain brown paper (I save all of my paper grocery bags for this purpose). The paper will absorb any excess fat in the cookies, and it's a great way to recycle! :o) Read More
(17)
Rating: 5 stars
01/18/2006
My friends love this recipe when I make it. Rather than nuts I use dried cranberries - they give a nice little tang to go with the richness of the cookie. Read More
(5)
Rating: 3 stars
12/27/2006
Well these were OK but they really wern't shortbready. To me there were just another oatmal cookie. I expected something more buttery and rich. They were good cookies just not what I was after. Sorry:( Read More
(5)
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Rating: 5 stars
02/05/2010
These came out great. Living at high altitude I did need to add about 1 1/2 Tbs flour to the mix and I did add about 1/2 tsp cinnamon and 1/8 tsp nutmeg. Chewy and crunchy at the same time yum! Read More
(4)
Rating: 4 stars
03/16/2010
These were good oatmeal cookies but a bit over buttery and definitely NOT shortbread like! Read More
(3)
Rating: 4 stars
10/26/2009
Not terribly shortbready but still very good. The only change I made was to use regular butter. They took about 10 mins to cook. Not bad at all! Thanks Zaz! Read More
(3)
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Rating: 3 stars
10/26/2010
This makes an oatmeal cookie (which is fine) but definitely not shortbread and the reason probably is the baking soda. As far as a cookies goes no problem. Sorry....... Read More
(3)
Rating: 3 stars
11/28/2005
Mine also came out oily -- especially when eaten the next day. It was not so noticible right out of the oven. Read More
(3)
Rating: 5 stars
08/29/2002
YUMMY!!!!!! I love these cookies!!! Read More
(2)