I N G R E D I E N T S :

• 3 c. all-purpose flour or King Arthur Gluten-Free Measure for Measure Flour
• 1/2 tsp. baking powder
• 3/4 tsp. salt
• 1 c. sugar
• 4 tbsp. butter
• 2 large eggs
• 1 tbsp. vanilla extract
• 1 tsp. grated lemon peel
• 1/2 c. Blood Orange Olive Oil, Eureka Lemon Olive Oil or Mandarin Orange Olive Oil.

I N S T R U C T I O N S :

In large bowl, whisk together flour, baking powder, and salt.

In the bowl of your stand mixer or a separate medium bowl, add in the sugar, butter,eggs, vanilla and lemon peel. With your mixer on medium speed, beat together until creamy and well combined.

Scrap down the bowl with a spatula then add in the olive oil and beat on medium speed until incorporated.

Add flour mixture and mix just until combined. Divide dough into 3 equal-size disks. Wrap each in plastic wrap and refrigerate at least 2 hours or until very firm.

When ready to roll and bake preheat oven to 350 degrees F.

On large sheet parchment paper, with floured rolling pin, roll 1 disk dough to 1/8-inchthickness. Using 3- to 4-inch cutters, cut dough into as many cookies as possible, spacing 1/2 inch apart. Slide parchment onto large cookie sheet.Freeze 15 minutes or until firm.

With small knife, lift and remove dough between cookies. Wrap and refrigerate scraps. Bake sheet of cookies 10 to 12 minutes or until edges are crisp and golden. Cool on pan on wire rack 5 minutes. Transfer from pan to wire rack.Cool completely. Repeat with remaining dough and scraps, re-rolling only once.

When cookies are cool, decorate as desired.

Allow to dry completely. Store in air tight container at room temperature up to 1 week or in freezer up to 2 months.