German Oreo Shortbread Cookies
Servings
12COOKIES
Servings
12COOKIES
Ingredients
Instructions
  1. In a bowl, whisk together flour, cornstarch, Oreo crumbs (or cookies) & cardamom. Set aside.
  2. In a large bowl, cream butter with powdered sugar; add vanilla & mix well. Add Oreo/flour mixture; mix only enough to blend. DO NOT overmix.
  3. Between two sheets of parchment paper, roll dough into a 12-inch circle. Crimp edges by pressing edge of pastry with finger & then pinching together.
  4. Using a 3-inch round cookie cutter, cut a circle in the center of dough. Cut round into 12-14 wedges, from circle to outer edges. Prick shortbread in a pattern with a fork. Slide a cookie sheet under the parchment that the cookie round is on & refrigerate for at least 30 minutes.
  5. Preheat oven to 300 F.
  6. Remove from refrigerator & decorate if you wish. Bake for about 18-22 minutes. When baked, recut wedges if necessary & cool on a wire rack before storing in an airtight container.