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60
Servings
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10 min
Preparation Time
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20 min
Cook Time
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Lemon shortbread made with Quaker Oats is buttery, zesty, and tangy deliciousness. Each shortbread cookie will brighten up any party and makes for a yummy dessert or snack.
Ingredients
- 1 lb (4 sticks) butter, softened
- 1 ⅓ cups powdered sugar
- 4 tsp finely grated lemon peel (firmly packed)
- 2 ½ cups all-purpose flour*
- 2 cups Quaker® Oats (quick or old fashioned, uncooked)
- 1/2 tsp baking powder
- 1/2 tsp salt (optional)
* If using old fashioned oats, increase the flour to 2-3/4 cups.
Cooking Instructions
- In large bowl, beat butter, sugar and lemon peel with electric mixer until creamy.
- Gradually add combined flour, oats, baking powder and salt; mix well.
- Divide dough in half; wrap each half in plastic wrap.
- Chill 1 hour or until firm.
- Heat oven to 325°F.
- Remove one portion of dough from refrigerator.
- 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).
- Transfer rectangles to ungreased cookie sheets; prick each rectangle three times with a fork.
- Repeat with remaining dough.
- Bake 18 to 20 minutes or until lightly browned.
- Cool 1 minute on cookie sheets; remove to wire rack.
- Cool completely.
- Store tightly covered.
Key Products
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