Ingredients
3 cups all-purpose flour,
plus more for work surface
3 tablespoons cornstarch
1 teaspoon baking powder
½ teaspoon salt
1 cup granulated sugar
¾ cup (1½ sticks) unsalted butter, softened
¼ cup canola oil
1 tablespoon vanilla extract
2 teaspoons lemon zest (from 1 lemon)
1 large egg
1 large egg yolk
Step 1 Whisk together the flour, cornstarch, baking powder, and salt in a medium bowl.
Step 2 Beat the sugar and butter with an electric mixer on medium until light and
fluffy, about 3 minutes.
Add the oil in a slow stream and beat on medium-low until well combined, about 1 minute.
Add the vanilla and lemon zest and beat until combined.
Add the egg and egg yolk, one at a time, beating well after each addition.
Gradually add the flour mixture; beat on low until evenly combined, about 2 minutes. (The dough will be sticky.) Turn the dough out onto a floured surface.
Using floured hands, divide the dough in half and shape each half into a disk. Wrap each half with plastic wrap and chill until firm, 2 hours.
Cut-Out Cookies: Preheat oven to 350°F. Line 3 baking sheets with parchment paper. Working with 1 disk at a time, on a lightly floured surface, roll out the dough ¼ inch thick. Cut with cookie cutters; transfer to the baking sheets. Bake until firm when lightly touched, 8 to 10 minutes.
Drop Cookies: Preheat oven to 350°F. Line 3 baking sheets with parchment paper.
Shape the dough into 40 balls (about 2 teaspoons per ball); toss in granulated sugar.
Transfer to the baking sheets and bake until lightly brown around the edges, 12 to 14 minutes.
Thumbprint Cookies: Preheat oven to 350°F. Line 3 baking sheets with parchment paper. Shape the dough into 40 balls (about 2 teaspoons per ball); toss in granulated sugar. Transfer to the baking sheets. Gently press in the centers with your thumb. Fill the centers with ¼ teaspoon preserves or jam. Bake until lightly brown around the edges, 12 to 14 minutes.
Slice-and-Bake Cookies: Before chilling, shape each half of the dough into a 10-inch log. Wrap with plastic wrap and chill until rm,
2 hours. Preheat oven to 350°F. Line 3 baking sheets with parchment paper. If desired, roll the logs in decorative sugar. Cut the logs into ½-inch slices. Transfer to the baking sheets and bake until firm when lightly touched, 8 to 10 minutes.
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