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Lemon Oat Shortbread recipe

Lemon Oat Shortbread.

This tender lemon-scented oat shortbreadwill simply melt in your mouth.

Recipe: 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 andlemon peel with electric mixer until creamy. Gradually add combinedflour, oats, baking powder and salt; mix well. Divide dough inhalf; wrap each half in plastic wrap. Chill 1 hour or until firm.
  • Heat oven to 325°F (160°C). Removeone portion of dough from refrigerator.
  • On lightly floured surface, roll doughinto 10-inch square. With sharp knife, cut into 30 rectangles(each about 3 inches long and 1 inch wide). Transfer rectanglesto ungreased cookie sheets; prick each rectangle three timeswith a fork. Repeat with remaining dough.
  • Bake 18 to 20 minutes or until lightlybrowned. Cool 1 minute on cookie sheets; remove to wire rack.Cool completely. Store tightly covered.

    Makes 5 dozen.

    * If using old fashioned oats, increasethe flour to 2 3/4 cups.

    Nutritional Information: 2 cookies: Calories180, Calories From Fat 110, Total Fat 12g, Saturated Fat 7g,Cholesterol 30mg, Sodium 125mg, Total Carbohydrates 15g, DietaryFiber 1g, Protein 2g, Total Sugars 5g.

    Recipe and photograph provided courtesyof The Quaker Oat Company.

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