2 cups butter or margarine, softened
1 ¼ cups sugar
1 tablespoon grated lemon zest
1 teaspoon lemon extract - SUGGEST either go to 1 tablespoon, or add lemon juice
1 teaspoon vanilla extract
3 cups quick-cooking oats
2 cups all-purpose flour
½ teaspoon salt
Confectioner’s sugar
In a large bowl, cream butter and sugar until fluffy. Beat in lemon zest and extracts. In a medium bowl, combine oats, flour and salt. Add dry ingredients to creamed mixture; stir until a soft dough forms. Cover and chill 30 minutes.
Preheat oven to 350 degrees. Shape dough into 1 inch balls; place about 2 inches apart on an UNGREASED baking sheet. Flatten balls with bottom of glass dipped in confectioner’s sugar. Bake 9 to 11 minutes or until edges are lightly browned. Cool cookies on baking sheet 1 minute; transfer to a wire rack to cool completely. Store in an airtight container. Yield: about 8 dozen cookies
NOTE: Add more lemon (very light flavor, would enjoy more)
Spread quite a bit - keep the balls small!
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