Ingredients
2 Tbsp. vegetable oil
2 Tbsp. butter, softened
1 cup packed dark brown sugar
1 large egg
2 tsp. grated lemon rind
1 1/4 cup all purpose white flour
1/4 cup cornstarch
2 tsp. ground ginger
1 tsp. ground cinnamon
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
Procedure
1. Preheat oven to 350*F. Prepare baking sheets by lining them with parchment paper or lightly spraying them with nonstick cooking spray.
2. In a large bowl, cream oil, butter, sugar, egg, and lemon rind with an electric mixer until smooth.
3. In a medium bowl, sift together flour, cornstarch, ginger, cinnamon, baking powder, baking soda, and salt.
4. Stir into the creamed mixture just until combined. Divide dough into two portions.
5. On a floured surface, roll out each portion to a thickness of slightly more than 1/16 inch thick. If desired, sprinkle with the sugar, lightly pressing it in with the rolling pin.
6. Cut out shapes with a cookie cutter and place 1/4 inch apart on prepared baking sheets.
7. Bake one sheet at a time for 10 to 12 minutes, or until lightly colored.
8. Let cool 2 minutes, then remove cookies to a rack to cool. Makes 36 cookies, or 18 servings of 2 each.