Cape Breton Oatmeal Shortbread

There’s a reason every kitchen in Cape Breton has this recipe tucked inside a cookbook somewhere.

These oatmeal shortbread cookies are dead simple: margarine creamed with brown sugar and vanilla, then mixed with rolled oats, flour, and baking powder until a tender dough forms.

A quick knead, a gentle roll, and into the oven they go.

Twenty-five minutes later you’ve got crumbly, golden cookies with a toasty oat flavor and edges that shatter at first bite.

Six ingredients. One bowl. No mixer required if your arms are willing.

Pro Tips

• Don’t roll the dough too thin. A thicker cookie stays tender and crumbly. Too thin and it bakes up crispy like a cracker.
• Use real butter instead of margarine if you want richer flavor. The swap is one-to-one.
• Cool completely on the rack before stacking. They’re fragile when warm and firm up beautifully as they cool.