Lemon Oat Shortbread

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 degrees 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.

Recipe Yield:
5 DOZEN
Serving Size: 2 cookies

Recipe and photograph provided courtesy of Quaker Oats.