I made this recipe up myself. I was a little worried, because I know from all those cooking show people that “baking is a science”, and that just mixing stuff up often yields less than desirable results. But screw all those guys, I’m a MAD scientist! I’m talking to you, ALTON BROWN, WITH YOUR SIDEWAYS SMIRK AND YOUR LITTLE “SMART GUY” GLASSES.
I’m being a bit disingenuous, though. I don’t think these would’ve turned out very well if I hadn’t made a few types of sable cookies and shortbreads in this same manner. So yeah, I kinda knew what I was doing. But as superheroes and (I assume) Alton Brown say: “With great knowledge comes great responsiblity.” Even though that has nothing to do with what’s going on here. What was I talking about?
The shortbread is crisp and buttery, but once you spread it with the jam the middle softens a bit. So when you serve them, the outside of the shortbread will still be a little crunchy but the middle will be soft and jammy.
Also, a few variations on this, just in case you’re really into gilding lilies: You could toast the oats before grinding them for a nuttier flavor, or I suppose you could substitute a ½ cup of finely-chopped toasted nuts for some of the oats. You don’t have to use blueberries for the jam. I used them because it was requested, but almost any fruit would be delicious, I bet. Justin’s gal, Chris, suggested dipping these in white chocolate. Sounds good to me! Ooh ooh! You could dip in chocolate, then dip in toasted nuts. That might be going too far. I am not a chocolatier. I would’ve loved to correctly temper this chocolate to create a perfect shiny coating, but I was lazy. Here’s a link to how to do that.
Chocolate-dipped Oat Shortbread with Fresh Blueberry Jam: Fresh and homey, but looks impressive. Good for guests or gifts, not a spur-of-the-moment cookie.
Out of Five Stars: Recipe: ★★★★★ Skill in Execution: ★★★★—(I could’ve trimmed the dough or dipped them less lazily) Taste of Finished Cookie: ★★★★★