*Click the slideshow for picture references*

Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/16 teaspoon salt
• 2 eggs
• 1/2 cup granulated sugar
• 1/3 cup vegetable oil
• 1/8 cup milk
• 1/2 teaspoon vanilla extract
• zest of 1 lemon
• juice of 1/2 lemon

Directions: 

• In a medium mixing bowl, sift together flour, baking powder, and salt. Set aside.
• In a large mixing bowl or the bowl of an electric mixer fitted with the whisk attachment, whisk the eggs until nice and frothy (about 3-4 minutes).
• Add sugar. Continue to whisk until well combined and slightly thickened.
• Add the oil, milk, extract, zest, and juice of the lemon. Combine well.
• Slowly add the flour mixture until well combined, the dough will be soft.
• Preheat the oven to 350℉. Position rack to middle.
• Line 2 large baking sheets with parchment paper. (I always use tin foil because I’m scared to burn my house down with parchment paper, don’t try to tell me it won’t happen I don’t believe you.)
• Scoop dough with a medium-sized cookie scoop and drop on a floured surface.
• Roll into a 4-inch strand about 1/2 inch in diameter.
• Shape into a concentric circle, with the ends overlapping.
• Place on parchment-lined baking sheets.
• Bake for 12-15 minutes or until the bottom is lightly browned.
• Transfer cookies to wire rack to cool.