Lemon Oat Shortbread

Yield: 5 dozen, 2 cookies per serving

Ingredients

• 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)

Instructions

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.

Notes

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

Attribution

Recipe and photo used with permission from: Quaker Oats