3 c. all purpose flour
1/2 tsp. baking powder
3/4 tsp. salt
1 c. sugar
4 TBSP butter (no substitution) room temp
2 large eggs
1 TBSP vanilla extract
1 tsp. grated lemon peel
1/2 c. extra virgin olive oil
Whisk together flour, baking powder and salt in a large bowl.
In another bowl, with a mixer on medium speed, beat sugar, butter, eggs and vanilla, and lemon peel until creamy and well combined.
Beat in oil.
Add flour mixture and mix just until combined.
Divide dough into 3 equal sized disks.
Wrap each in plastic wrap and refrigerate at least 2 hours or until very firm.
On a large sheet of parchment paper, with floured rolling pin, roll 1 disk of dough to 1/8″ thickness.
Using 3-4″ cutters, cut dough into as many cookies as possible spacing 1/2″ apart.
Slide parchment paper onto cookie sheet.
Freeze 15 min. or until firm.
With a small knife, lift and remove dough between cookies. Wrap and refirgerate scraps.
Bake cookies 10-12 min. or until edges are crisp and golden.
Cool on pan on wire rack 5 min.
Transfer from pan to wire rack.
Repeat with remaining dough and scraps, re-rolling, only once.
When cookies are cool, decorate as desired. Allow to dry completely. Store in airtight containers (with wax paper in between layers if decorated) at room temperature up to 1 week or in freezer up to 2 months.
Makes about 2 doz. cookies
-Recipe from Good Housekeeping, 12/13