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°F (160°C). 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.

Makes 5 dozen.

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

Nutritional Information: 2 cookies: Calories 180, Calories From Fat 110, Total Fat 12g, Saturated Fat 7g, Cholesterol 30mg, Sodium 125mg, Total Carbohydrates 15g, Dietary Fiber 1g, Protein 2g, Total Sugars 5g.

Recipe and photograph provided courtesy of The Quaker Oat Company.