Lemon Oat Shortbread

60
Servings
10 min
Preparation Time
20 min
Cook Time
Ingredients
Rating

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 & Instructions

Nutrition Info

Ratings & Reviews

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

Quaker® Oats-Old Fashioned

Quaker® Oats-Quick 1 - Minute Oats

Missing a few ingredients? Find the perfect substitute with what you have on hand.

Ingredient Substitutions

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.