Directions

Preheat the oven to 350 degrees F.

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

With mixer on medium speed, beat sugar, butter, eggs, vanilla, and lemon peel until creamy and well combined. Beat in oil. 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.

On a large sheet of parchment paper, with a floured rolling pin, roll 1 disk dough to 1/8-inch thickness. Using 3- to 4-inch cutters, cut dough into as many cookies as possible, spacing 1/2 inch apart. Slide parchment onto a 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 a wire rack for 5 minutes. Transfer from pan to wire rack. Cool completely. Repeat with remaining dough and scraps, rerolling only once.

When cookies are cool, decorate as desired. Allow to dry completely. Store in an airtight container (with waxed paper between layers if decorated) at room temperature up to 1 week or in the freezer up to 2 months.