Lemon Crinkle Cookies

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Adapted from How Sweet Eats/Jessica Merchant, these cookies both look and taste great.  A terrific combination of tart lemon and sweet sugar.
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Ingredients:

2 cups unbleached all-purpose flour
½ tsp. baking soda
¼ tsp. kosher salt
½ cup grapeseed oil
1 cup granulated sugar
1 large egg
1 large egg yolk
2 tbsp. freshly squeezed lemon juice
Zest of one lemon
1 tsp. pure vanilla extract
1 tsp. lemon extract
Powdered sugar for coating

Directions:

In the bowl of an electric mixer fitted with the paddle attachment, beat together the oil and sugar until smooth.

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Add the egg, egg yolk, lemon juice, lemon zest, vanilla and lemon extracts and beat until well combined.

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In a small bowl, combine the flour, baking soda, and salt.  Transfer the flour mixture to the mixer and blend until just combined.

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Cover with plastic wrap and refrigerate for 2-24 hours.

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Preheat oven to 325F and form 21 cookies by using a 1 ½-inch (4cm) ice cream scoop and shaping into balls. Coat them in the powdered sugar then bake on 3 baking sheets covered with parchment paper for 12 minutes.

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