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Stir-N-Drop Sugar Cookies
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A wonderful soft sugar cookie with a hint of lemon.


Serves/Makes:3 dozen (3 inches in diameter)

  • 2 eggs
  • 2/3 cup (150 ml) Wesson oil (vegetable oil)
  • 2 tsp (10 ml) vanilla
  • 1 tsp (5 ml) grated lemon rind
  • 3/4 cup (175 ml) sugar
  • 2 cups (475 ml) sifted all-purpose flour
  • 2 tsp (10 ml) baking powder
  • 1/2 tsp (2 ml) salt
  • Heat oven to 400 degrees (200 C.).
  • Beat eggs with fork until well blended.
  • Stir in oil, vanilla and lemon rind.
  • Blend together sugar until mixture thickens.
  • Sift together flour, baking powder, salt; add to egg mixture. (Dough will be soft.)
  • Drop by tspfuls about 2 inches apart on ungreased cookie sheet.
  • Stamp each cookie flat with the bottom of a glass dipped in sugar (Lightly oil glass, then dip in sugar. . .continue dipping in sugar).
  • Bake 8 to 10 minutes.
  • Remove immediately from cookie sheet.
I have loved this cookie recipe since I was about 10 and a friend's mom made them for our Girl Scout meeting. The recipe comes from Quicker Ways to Better Eating, The Wesson Oil Cook Book, 1955.

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