1 1/4 cups Quaker Oats (quick or old fashioned, uncooked)
1 tablespoon grated lemon rind (about 2 large lemons)
1 teaspoon baking soda
1 teaspoon salt
12 tablespoons (1 1/2 sticks) butter or margarine, softened
1 cup granulated sugar
1 egg, lightly beaten
1 teaspoon vanilla extract
2/3 cup seedless raspberry preserves
In medium bowl, combine flour, oats, lemon rind, baking soda and salt; mix
In large bowl, beat butter and sugar with electric mixer until creamy. Add
egg and vanilla extract; continue beating until light and fluffy. Stir in oat
mixture; mix well. Cover and chill at least 1 hour.
Heat oven to 350 degrees F.
Divide dough into quarters; work with one quarter at a time, keeping remaining
dough refrigerated. Roll dough on lightly floured surface to 1/8-inch thickness.
Cut with floured 2 1/2-inch heart-shaped cookie cutter. Use a 1-inch heart-shape
cookie cutter to cut out a hole from the center of half the hearts. Reroll and
cut scraps. Arrange cookies 1-inch apart on ungreased cookie sheets. Repeat
with remaining dough.
Bake for 8 to 10 minutes or until light golden brown.
Cool for 1 minute on cookie sheets. Remove to wire rack; cool completely.
To assemble cookies, spread 1 teaspoon preserves in the center of each solid
Lightly sprinkle cookies with cutouts with powdered sugar.
Place sugar covered cookies, sugar-side up, on top of the cookies with preserves.
Serve cookies within 1 day or freeze for longer storage.
Yield: about 2 1/2 dozen
Notes and cook tips
Omit powdered sugar. Drizzle melted dark or white chocolate over cookies with
Melt chocolate in a heavy saucepan or double boiler over low heat, stirring constantly.
OR, to microwave, place 1 to 4 ounces chocolate in a microwave-safe container; cook
on MEDIUM (50% power) for 1 1/2 to 2 minutes. Stir.
To drizzle chocolate easily, spoon melted chocolate into 1-quart heavy-duty plastic
storage bag. Seal bag. Cut a 1/4-inch or smaller opening in corner of food storage
bag. Squeeze chocolate over cookies with cutouts.