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)
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.
Cook Tips and Variations
* If using old fashioned oats, increase the flour to 2-3/4 cups.
DOZEN Serving Size:
- Calories from Fat
- Total Fat
- Saturated Fat
- Total Carbohydrates
- Dietary Fiber