| 1 | Cream butter & sugars; beat in eggs one at a time until light & fluffy. |
| 2 | Beat in oil, vanilla & lemon peel. |
| 3 | Combine dry ingredients & gradually add to sugar mixture, beating till well blended. |
| 4 | Wrap in wax paper; chill several hours. |
| 5 | preheat oven to 32Grease 2 cookie sheets. |
| 6 | Divide dough into thirds (keep 1/3 out, refrigerate the rest till needed). |
| 7 | Form heaping tsp. of dough into ball. |
| 8 | Place on cookie sheet. |
| 9 | Flatten to 2" diameter with bottom of glass dipped in sugar. |
| 10 | Sprinkle with plain or colored sugar & bake 8 - 10 min. till lightly browned. |
| 11 | Let stand on cookie sheet 2-3 min. before removing. |
| 12 | a wonderful tea cookie - you can color the sugar for christmas cookies |
