This is THE cookie for the lemon lover. Not overly sweet, but tangy from fresh lemons.
Ingredients
- ½ cups all-purpose flour: 2 piece
- ½ cups white sugar: 1 piece
- baking soda: 2 tsp
- salt: 0.25 tsp
- lemon zest: 2 Tbsp
- vegetable oil: 0.75 cup
- lemon juice: 0.5 cup (fresh)
- vanilla extract: 2 tsp
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F ( 175 degrees C ). Grease cookie sheets.
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In a medium bowl, stir together the flour, sugar, baking soda, salt, and lemon zest. Make a well in the center and fill it with the oil, lemon juice, and vanilla. Stir everything together until it forms a dough. Alternate method: Put everything into the food processor and blend until dough forms.
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Drop cookie dough by teaspoonfuls, about 2 inches apart, onto the prepared cookie sheet. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown. For a softer cookie, bake for only 7 minutes. Cool on racks, and store in an airtight container.
