Lemon Oat Shortbread

By sexyswamprat

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)

Directions
  1. 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.

  2. Heat oven to 325┬░ F. Remove one portion of dough from refrigerator.

  3. 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.

  4. Bake 18 to 20 minutes or until lightly browned. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

  5. Cook Tips and Variations

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

  7. Recipe Yield:

  8. DOZEN Serving Size:


Nutritional Facts

Servings
2
Calories
180
Calories from Fat
110
Total Fat
12g
Saturated Fat
7g
Cholesterol
30mg
Sodium
125mg
Total Carbohydrates
15g
Dietary Fiber
1g
Sugars
5g
Protein
2g

desserts dessert

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