Orange-Scented Oatmeal Short Bread

The one cookie I never got around to baking this year was shortbread. Although I very much enjoy a plain, buttery piece of shortbread, I also like oatmeal. This is one of those recipes that have both the buttery texture/taste with some bite with the crusted sugar and oatmeal. The orange zest and glaze only enhances the whole experience.

Orange-Scented Oatmeal Short Bread
½ cup regular rolled oats (not quick-cooking)
1 cup all-purpose flour
3 tablespoons packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
2 teaspoons finely grated orange zest
Dash of ground cloves
½ cup butter, cubed
Milk as needed
1 tablespoon coarse sugar

Directions

Preheat oven to 325 degrees and toast the oats until lightly brown. Let cool completely. In a food processor, combine 1/3 cup of the oats; flour, brown sugar, cinnamon, ginger, orange zest, and cloves. Cover and process until oats are ground. Add butter pieces to food processor. Cover and pulse until mixture just comes together.

Pat dough into an 8-inch circle on an ungreased baking sheet or one lined with parchment paper. Form an edge around the circle. Brush dough circle lightly with milk. Sprinkle with the remaining toasted oats, coarse sugar, and press oat-sugar mixture lightly onto circle. Cut circle into 10 wedges (leave wedges in circle).

Bake for 20 to 30 minutes or until center is set. Re-cut circle into wedges while warm. Cool on cookie sheet for 5 minutes. Drizzle with Orange Glaze and let set. Transfer cookies to a wire rack to finish cooling.

Orange Glaze
1 cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon orange extract
Enough fresh orange juice to make a glaze.