Originally Posted by Carol's Quilts

These are not rolled and cut cookies, but they are so easy, so tasty and always crisp but tender, not crisp and hard. They can be topped with plain white granulated sugar, cinnamon sugar, or any colored sugar to match any holiday. (Have you ever noticed how store-bought colored sugar in those little jars have no taste? I make my own colored sugar with Wilton paste colors. You can make the colors as brilliant as you like, freeze any leftovers in a platic bag - they'll keep forever!)

This rrecipe is one of Betty Crocker's right out of her original 1956 cookbook - now you know how long I've been making them!

STIR AND DROP SUGAR COOKIES

Beat with a fork or whisk until well blended...

2 eggs

Stir in...

2/3 c. oil (use a plain, mild oil)
2 tsp. vanilla
1 tsp. grated lemon rind

Blend in until mixture thickens...

3/4 c. sugar


Blend together and stir in...

2 c. flour
2 tsp. baking powder
1/2 tsp. salt.

Drop by teaspoonfuls about 2" apart on ungreased baking sheet. (I use parchment paper.) Flatten with greased botton of glass dipped in sugar . Bake until a delicate brown. Remove immediately from baking sheet.

Bake at 400 degrees for 8-10 minutes.

Makes about 3 doz. 3" cookies.

NOTE: After they are flattened, I always sprinkle a little extra sugar on top and just gently rub it in using a circular motion with my finger.