Stir and Drop Sugar Cookies I Recipe

Ingredients
<br>- 2  eggs
<br>- ⅔ cup corn oil
<br>- 2 teaspoons vanilla extract
<br>- 1 teaspoon grated lemon zest
<br>- ¾ cup white sugar
<br>- 2 cups sifted all-purpose flour
<br>- 2 teaspoons baking powder
<br>- ½ teaspoon salt
<br><p></p>Directions
<br>step 1: Preheat oven to 400 degrees F (200 degrees C).
<br>step 2: Stir oil into beaten eggs. Add lemon rind and vanilla. Blend in sugar until mixture thickens.
<br>step 3: Sift flour, baking powder and salt; stir into wet mixture.
<br>step 4: Drop by teaspoons about 2 inches apart on UNGREASED cookie sheet.
<br>step 5: Dip the bottom of a glass in oil then in sugar. Flatten each cookie by gently pressing with bottom of glass. Dip in sugar before stamping each cookie.
<br>step 6: Bake in preheated oven until the edges are golden brown, 8 to 10 minutes. Remove immediately from cookie sheet and cool on a wire rack.
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Ingredients
- 2 eggs
- ⅔ cup corn oil
- 2 teaspoons vanilla extract
- 1 teaspoon grated lemon zest
- ¾ cup white sugar
- 2 cups sifted all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt

Directions
step 1: Preheat oven to 400 degrees F (200 degrees C).
step 2: Stir oil into beaten eggs. Add lemon rind and vanilla. Blend in sugar until mixture thickens.
step 3: Sift flour, baking powder and salt; stir into wet mixture.
step 4: Drop by teaspoons about 2 inches apart on UNGREASED cookie sheet.
step 5: Dip the bottom of a glass in oil then in sugar. Flatten each cookie by gently pressing with bottom of glass. Dip in sugar before stamping each cookie.
step 6: Bake in preheated oven until the edges are golden brown, 8 to 10 minutes. Remove immediately from cookie sheet and cool on a wire rack.

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