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Lemon Oat Shortbread

Lemon Oat Shortbread

  • 1 pound (4 sticks) butter, softened
  • 1 1/3 cups powdered sugar
  • 4 teaspoons finely grated lemon peel (firmly packed)
  • 2 1/2 cups all-purpose flour*
  • 2 cups Quaker Oats (quick or old fashioned, uncooked)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt (optional)


  1. In large bowl, beat butter, sugar and lemon peel with electric mixer until creamy.
  2. Gradually add combined flour, oats, baking powder and salt; mix well.
  3. Divide dough in half; wrap each half in plastic wrap. Chill 1 hour or until firm.
  4. Heat oven to 325 degrees F.
  5. Remove one portion of dough from refrigerator.
  6. On lightly floured surface, roll dough into 10-inch square. With sharp knife, cut into 30 rectangles (each about 3 inches long and 1 inch wide).
  7. Transfer rectangles to ungreased cookie sheets; prick each rectangle three times with a fork.
  8. Repeat with remaining dough.
  9. Bake 18 to 20 minutes or until lightly browned.
  10. Cool for 1 minute on cookie sheets; remove to wire rack.
  11. Cool completely.
  12. Store tightly covered.

Yield: 5 dozen
Serving Size: 2 cookies

* If using old fashioned oats, increase the flour to 2 3/4 cups.

Recipe and photo credit: Quaker Oats.


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