Ingredients:
2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
3/4 cup sugar plus additional sugar for topping
2/3 cup vegetable oil
2 teaspoons vanilla
1 teaspoon grated lemon zest
Sift flour, baking powder and salt into a medium bowl, and mix well
Whisk eggs in large bowl until blended. Add sugar, oil, vanilla and zest and mix well.
Stir the dry ingredients into egg mixture until blended.
Chill, covered for 30 minutes or longer
Drop cookie dough by rounded teaspoonfuls onto ungreased baking sheets (I rolled them into balls before pressing)
Oil the bottom of a flat bottom glass and dip glass into additional sugar
Press the top of each cookie lightly with the glass to flatten slightly
Dip in sugar before pressing each cookie
Bake cookies until lightly browned about 8 minutes
(I baked them for @ 11 minutes at 375)
cool on wire racks
makes about 16 cookies.
When I was growing up my mom used to make these sugar cookies that had oil instead of butter or shortening, and over the years we lost the recipe. Well I found it and made it last week. I took some to mom and reminded her of the times thata she would make a whole tupperward full before we left for a trip. We didn't have many desserts in those days, so a whole container of cookies and a trip was so exciting! They turned out yummy and everyone loved them! The top photo is from the recipe card and the bottom ones were mine.
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