Old-Fashioned Oatmeal Shortbread

The idea of making this recipe came to me while exploring the many pioneer exhibits at Paisley's Maple Fest held every year at the Saugeen Conservation Park. While walking around the exhibits I realized that putting oatmeal and shortbread together had been done hundreds of years before the pioneers of the early to mid-1800's settled in The Queen's Bush. Adding less-costly grains to bread and cake has been documented back to medieval times. It was done to minimize the use of the more appealing (and expensive) white flour. Recently I learned that they did have baking soda back then. It was called potash or pearlash depending on how refined it was. We made these cookies on a few occasions for our SCA (Society for Creative Anachronism) group. The first time we served them to the Barony of Ramshaven and then later to the participants at an Arts and Science event for the Kingdom of Ealdomere. Both times the shortbreads were consumed in great quantities with people licking their lips and wanting more. Nowadays, we know that oatmeal is very good for our digestive system and helps lower cholesterol. That's a good thing with all of the butter that was digested back then (and now).

• 1 lb slightly melted butter
• 2 cups brown sugar
• 2-1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 5 cups quick rolled oats
• 1 tsp vanilla

1. Mix butter, sugar, salt, and vanilla together.
2. Mix in oats, flour, and soda, gradually, blending well after each addition.
3. Roll into 1-1/2 inch balls in the palm of your hands and place on parchment-lined cookie sheet a good 2 inches or more apart.
4. Flatten cookies slightly with the bottom of a glass, cookie press, fork, or do like I do and knuckle them down.
5. Bake in a preheated 325 F oven for about 12 minutes.
6. Cool on a wire rack.