Strawberry Oatmeal Shortbread Cookies

CTV Ottawa: Delicious Canada day meals, Part 1 Leanne Cusack is joined by Korey Kealey for some delicious Canada Day meals.

Crispy oatmeal cookies sandwich a quick strawberry preserve sauce. The sauce is great over ice cream, pancakes or as a topping for scones.

Preparation Time: 25 to 30 minutes

Cooking Time: 5 to 8 minutes<

Baking Time: 12 to 15 minutes

Makes 20 sandwich cookies, 1 cup (250mL) sauce

Strawberry Preserve Sauce:

Oatmeal Shortbread:

Preserve Sauce: In glass or stainless steel saucepan, combine strawberries, sugar and cornstarch. Cook over medium heat, stirring frequently, for 5 to 8 minutes or until thickened and clear. Remove from heat. Cool. Spoon into jar and refrigerate up to 5 days.

Oatmeal Shortbread: In bowl, stir together oats, flour and salt. In mixing bowl and using electric mixer, beat shortening, butter and sugar until fluffy. In measuring cup, stir together hot water and soda. Beat into sugar mixture along with vanilla. Gradually blend in oat mixture until well combined. Knead dough with hands until it forms into a ball. Using 1 tbsp (15 mL) dough for each cookie, roll dough into balls and place on greased baking sheet. Flatten with tines of fork. Bake in 350ºF (180ºC) oven12 to 15 minutes or until golden brown on bottom. Cool on racks.

To assemble cookies, spread flat side of one cookie with strawberry preserve sauce and press flat side of other cookie against it.

Nutritional Information

1 Serving

PROTEIN: 3 grams

FAT: 10.5 grams

CARBOHYDRATE: 39 grams

CALORIES: 263