Stir-n-Drop Cookies


2 large eggs

{2/3} cup vegetable oil, more for oiling glass

2 teaspoons vanilla

1 teaspoon grated lemon zest

{3/4} cup granulated sugar, divided

2 cups sifted all-purpose flour

2 teaspoons baking powder

{ 1/2} teaspoon salt
Heat the oven to 220.

In a mixing bowl, beat the eggs, using a fork. Stir in 2/3 cup oil, the vanilla and lemon zest. Reserve 1 tablespoon sugar; add the remaining to the oil mixture.

Sift together the flour, baking powder and salt. Add to the egg mixture.

Drop the dough by teaspoonfuls about 2 inches apart onto ungreased cookie sheets. Stamp each cookie flat with the bottom of a glass dipped in the reserved sugar, continuing to dip the glass as you prepare the cookies. (Oil the glass before dipping in the sugar.)

Bake for 8 to 10 minutes. Remove the cookies at once from the cookie sheet.

If you bake the cookies one sheet at a time, stir the mixture between each batch.

Makes 60 thin 2-inch cookies, 50 calories each


found this one. I haven't tried it so I don't know how yummy it is or isn't.