This shortbread has a rich, almost chewy texture.
½ cup butter at room temperature
1/3 cup packed light brown sugar
1 teaspoon vanilla
½ teaspoon cinnamon
1 cup plus 2 Tablespoons unsifted all purpose flour
2/3 cup old fashioned rolled oats (not “instant”)
Cream the butter Cream in the brown sugar and vanilla, then 1 cup of the flour, the cinnamon and the rolled oats. You will have to use your hands to work in all of the dry ingredients. Flour a work surface with the 2 Tablespoons of flour and knead the dough until it forms a firm, cohesive ball. It should not be crumbly.
Lightly spray your shortbread pan with a non-stick vegetable oil spray. Place the ball of dough in the center of the pan, and using the heals of your hands, firmly press it into the pan. The dough will be stiff. Prick the entire surface with a fork, and bake the shortbread right in the pan in a 325 oven for 30-35 minutes, or until it is lightly browned.
Let the shortbread cool in the pan for 10 minutes before you loosen the edges with a knife, and flip the pan over onto a wooden or plastic cutting board. If the shortbread doesn’t come right out, hold the pan upside down about 2 – 3 inches over the cutting board and drop it face down. The shortbread should drop right out. Cut into serving pieces with a thin sharp knife while still warm.
Let the pan cool before washing it in the sink or dishwasher.