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Sweetheart Cookies

2 cups all-purpose flour
1 1/4 cups Quaker® Oats (quick or old fashioned, uncooked)
1 tablespoon grated lemon rind (about 2 large lemons)
1 teaspoon baking soda
1 teaspoon salt
12 tablespoons butter or margarine, softened
1 cup granulated sugar
1 large egg, lightly beaten
1 teaspoon vanilla extract
2/3 cup seedless raspberry preserves
Powdered sugar

1. In medium bowl, combine flour, oats, lemon rind, baking soda and salt; mix well.
2. In large bowl, beat butter and sugar with electric mixer until creamy. Add egg and vanilla; continue beating until light and fluffy.
3. Stir in oat mixture; mix well. Cover and chill at least 1 hour.
4. Heat oven to 350°F.
5. Divide dough into quarters; work with one quarter at a time, keeping remaining dough refrigerated.
6. Roll dough on lightly floured surface to 1/8-inch thickness. Cut with floured 2 1/2-inch heart-shaped cookie cutter. Use a 1-inch heart-shaped cookie cutter to cut out a hole from the center of half the hearts. Reroll and cut scraps.
7. Arrange cookies 1-inch apart on ungreased cookie sheets. Repeat with remaining dough.
8. Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets. Remove to wire rack; cool completely.
9. To assemble cookies, spread 1 teaspoon preserves in the center of each solid cookie.
10. Lightly sprinkle cookies with cutouts with powdered sugar. Place sugar covered cookies, sugar-side up, on top of the cookies with preserves.
11. Serve cookies within 1 day or freeze for longer storage.

Makes about 2 1/2 dozen cookies.

Cook's Tips:

Omit powdered sugar. Drizzle melted dark or white chocolate over cookies with cutouts.

Melt chocolate in a heavy saucepan or double boiler over low heat, stirring constantly. OR, to microwave, place 1 to 4-ounces chocolate in a microwave-safe container; cook on MEDIUM (50% power) for 1 1/2 to 2 minutes. Stir.

To drizzle chocolate easily, spoon melted chocolate into 1-quart heavy-duty plastic storage bag. Seal bag. Cut a l/4-inch or smaller opening in corner of food storage bag. Squeeze chocolate over cookies with cutouts.

NUTRITION INFORMATION: 1 cookie.
Calories 120, Calories From Fat 40, Total Fat 4.5g, Saturated Fat 1g, Cholesterol 5mg, Sodium l40mg, Total Carbohydrates 19g, Dietary Fiber 1g, Protein 2g, Total Sugars 10g.

Recipe and photograph provided courtesy of The Quaker Oats Company.