Prep 30 mins
Cook 8 mins
I love making cookies especially around Christmas time. My MOM RUTH had an old cook book and I get alot of my cookie recipes from it.
- 2 cups all-purpose flour, sifted
- 1⁄2 teaspoon salt
- 2 teaspoons baking powder
- 2 large eggs
- 3⁄4 cup sugar, plus additional sugar for topping
- 2⁄3 canola oil
- 2 teaspoons vanilla extract
- 1 teaspoon grated lemon, zest of
- Stir flour, baking powder and salt in a bowl and mix well.
- Whisk eggs in a large bowl until blended.
- Add sugar, oil, vanilla extract and lemon zest and mix well.
- Stir the dry ingredients into egg mixture until blended.
- Chill, covered, for 30 minutes or longer.
- Preheat the oven to 400 degrees.
- Drop the cookie dough by a rounded teaspoonfuls 2 inches apart onto ungreased baking sheets.
- Mist the bottom of a 3 inch flat bottom glass with water and dip in the additional sugar.
- Press the top pf each cookie lightly with the glass to flatten, misting glass with water and dipping in sugar before pressing each cookie.
- Bake cookies until lightly browned, about 8 minutes.
- Cool on baking sheets for 2 minutes.
- Store in airtight containers or freeze for future use.
These cookies don't have much flavor... they don't taste bad, they just don't taste like much of anything. The texture is quite good, though. These would be excellent decorating cookies without the trouble of rolling out the dough and using cookie cutters like other recipes. The dough is very sticky, even after a couple of hours in the refrigerator. They baked perfectly at 7 1/2 minutes in my oven and I got exactly 36 cookies using a rounded teaspoon.