Makes about 20 Cookies
A small amount of cinnamon an d a bit of extra salt brings out the wholesome flavor of the oats. These cookies taste great plain or witht he cinnamon icing.
Beat together until light and fluffy:
1 cup unsalted butter, softened
3/4 cup packed brown sugar
Add and beat to incorporate:
1 large egg
1 teaspoon vanilla extract
Add and mix thoroughly:
1 1/2 cups oats, ground fine in a food processor
1 1/2 cups all purpose flour
3/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon baking powder
Wrap dough in plastic wrap and chill until firm. Preheat oven to 350 degrees. Roll dough out on a lightly floured counter to 1/4 inch thickness and cut with your favorite Ann Clark cookie cutters, then transfer cookies onto cookie sheets that have been lined with parchment paper or silicone liners. Bake 8 to 10 minutes, until just barely browned around the edges. Let cookies cool slightly on cookie sheets then transfer to a wire rack to cool completely.
To decorate, melt 4 tablespoons unsalted butter in a microwave safe bowl, then stir in 2 cups sifted confectioners' sugar, 3 tablespoons milk, 1/2 teaspoon vanilla and 1/2 teaspoon cinnamon.