STIR N DROP GINGER COOKIES 
2 eggs
2/3 c. oil
2 tsp. vanilla
1 tsp. grated lemon rind
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
3/4 c. sugar

Beat eggs with fork until well blended. Stir in oil, vanilla and lemon rind. Blend in sugar until mixture thickens. Sift together and stir in flour, baking powder and salt. Drop by teaspoonfuls about 2 inches apart on ungreased baking sheet. Flatten with greased bottom of glass dipped in sugar. Bake in 400 degree oven for 8 to 10 minutes until a delicate brown. Remove immediately from baking sheet. Yields 3 dozen 3 inch cookies.

 

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