Oatmeal Shortbread

These are a bit different than your traditional holiday shortbread, but are easy and quick to make. (I think they are just as addictive without the chocolate tips!)

 

Oatmeal Shortbread

1 1/3 c. flour
2/3 c. oatmeal
1 c. butter, softened
2/3 c. brown sugar
2/3 c. fine unsweetened coconut (I've used sweetened too)

Mix dry ingredients and then work in the butter until dough comes together. Roll out on a floured surface into a rectangle 1/4-inch thick. Cut into 1/2 x 2 inch rectangles, and transfer to ungreased cookie sheets. Bake at 275 for 20 minutes (until cookies are set). Let cool.

Chocolate tips: Slowly melt 1 c. semi-sweet chocolate chips with 3 Tbsp. milk or cream over low heat, stirring until smooth. Dip each cookie so about 1/4 of the cookie is chocolate covered, and let cool on waxed paper until chocolate is set (the fridge works best).