Lemon Oat Shortbread
Unlike fruitcake, shortbread should be thought of as more than just a holiday treat. It’s far too delectable to be eaten only once a year, and the truth is that any celebration is better with shortbread. Swap out your routine shortbread recipe for this lemony version and the party can only be improved.
- 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 Large Flake Quaker® Oats or Quick Quaker® Oats (uncooked)
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt (optional)
How to make it
- 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.