Ingredients

The following ingredients have 24 Servings
  • 3 1/4 cups (356 g) "00" flour (or all purpose)
  • 3 tsp (12 g) baking powder
  • 6 eggs room temperature
  • 6 ounces (169 g) granulated sugar
  • 6 ounces (169 ml) canola oil
  • 1 lemon, zest and juice

Instruction

  • Pre-heat oven to 350° F (180° C).
  • In one bowl sift flour and baking powder. Set aside.
  • Grate the sides of the lemon for zest. Cut in half and squeeze juice. Set aside.
  • Crack eggs in a glass bowl.
  • Beat with a hand mixer.
  • When eggs are velvety and smooth add sugar and beat on a high speed.
  • Add lemon zest and lemon juice, keep beating.
  • When mixture is smooth, add canola oil a little at a time and keep beating, until well mixed in.
  • While still beating, add baking powder/flour mixture to the egg/sugar mixture a little at a time.
  • Blend till it becomes a thick, soft, silky, workable batter that you can spoon.
  • Line two baking sheets with parchment paper.
  • Scoop a tablespoon of the batter and using your finger release it from the spoon and onto the parchment. It will form itself as it slowly settles into the pan.
  • Sprinkle tops with some granulated sugar and if you want gets the kids involved, use some decorative colored sprinkles.
  • You should be able to fit about 12 cookies on one regular size baking sheet. TIP: Remember to leave some room in between the cookies as they will expand a bit.
  • Place in the oven on the middle rack and bake for 15 minutes.
  • Take out of oven and let cool.
  • Enjoy with a glass of milk, tea or cappuccino.