Sugar Cookies with a lemony twist

These are some of my favorite cookies ever. They're the cookies my grandma used to make when we would have tea parties. We went all out with our tea parties - tiny fine china, full length gowns, make up, little sandwiches, little snacks, and these delicious cookies in tiny form.

Sugar Cookies

2 eggs
2/3 cup oil
3/4 cup sugar
2 tsp vanilla extract
1 tsp lemon zest (or orange zest)
2 tsp baking powder
1/2 tsp salt
2 cups flour

Preheat oven to 400. Whisk eggs with a fork. Add oil and stir to combine. Add vanilla and zest. Add sugar and stir until thick. Combine baking powder, salt, and flour. Add flour mixture to egg and sugar mixture. Drop dough by the teaspoon onto an ungreased (I always grease mine, though) cookie sheet. Grease the bottom of a flat-bottomed cup, and dip it into a bowl of sugar, and press it down onto the dropped cookie dough to flatten. Bake for 8-10 minutes (it took right about 10 for my oven). Let cool on cookie sheet for a minute, then promptly remove to a cooling rack. If you leave them too long, they will stick to the sheet and break when you try to take them off.

This makes about 32 2-3 inch cookies. These are light, crisp cookies, not soft ones. And they're amazing.