DROP SUGAR COOKIES

DROP SUGAR COOKIES

"To make cookies with a rich butterscotch flavor
Substitute ¾- cup firmly packed brown sugar
for the granulated sugar and omit the lemon zest"
2 cups all-purpose flour, sifted
2 tsp. baking powder
½ tsp.
2 large eggs
¾ cup sugar plus additional sugar for topping
2/3 cup vegetable oil
2 tsp. vanilla extract
1 tsp. grated lemon zest
Sift flour, baking powder and salt into a medium 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^.

Drop the cookie dough by rounded teaspoonfuls 2-inches apart onto ungreased baking sheets.

Mist the bottom of a 3-inch flat-bottom glass with water and dip glass in additional sugar. Press the top of each cookie lightly with 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.

Remove to wire rack to cool completely. Store in airtight containers or freeze for future use.

Yield: 48 cookies.