Lemon Crisp Cookies

Yield: About 4 dozen

2 1/2 cups unbleached flour
1 1/2 cups Sucanat or other granulated sweetener
2 teaspoons baking soda
1/4 teaspoon salt
2 teaspoons lemon zest, minced
3/4 cup sunflower or other light oil
1/2 cup fresh lemon juice
2 teaspoons vanilla extract

Preheat oven to 350 F. Sift together the flour, sugar, soda, and salt into a
mixing bowl. Use a wooden spoon or your hands to form a well in the center of
the dry ingredients. Add, in order, zest, oil, juice, and vanilla. Stir these
ingredients into the dry, mixing well until it forms a dough. Drop the dough
by rounded teaspoonsful onto a lightly oiled baking sheet, leaving about two
inches between the cookies. Bake for 10 to 12 minutes, or until the edges are
golden brown. Gently remove to a rack or plate to cool.

Variation: Prepare the dough in a food processor using the plastic blade.

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