Snickerdoodles (With Oil, Not Butter)

2 eggs
2/3 cup oil
2 tsp. vanilla
3/4 cup sugar
2 cups flour, sifted
2 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon -or- 2 tsp. grated lemon rind
1/2 cup sugar, for rolling

Heat oven to 400°F.

Beat eggs with fork, stir in oil, vanilla and lemon rind (if using). Blend in 3/4 cup sugar until mixture thickens.

Blend flour, baking powder, and salt; add to mixture.

Roll into 1-inch balls. Mix 1/2 cup sugar and cinnamon. Roll balls in sugar mixture.

Place on baking sheet, criss cross with fork. Place 2 inches apart on ungreased baking sheet.

Bake 8-10 minutes. Remove immediately from baking sheet.

Variations: You may omit cinnamon and use 2 tsp. lemon rind in batter, roll in sugar and bake.

[http://www.cooks.com/rec/view/0,1710,129176-251193,00.html]

Cream Cheese Cookies

8 tablespoons butter (room temperature)
3 ounces cream cheese (softened)
1 cup sugar
1 cup flour
1 teaspoon vanilla extract
1/2 teaspoon salt

Beat butter, cream cheese, and sugar together in a bowl for a couple of minutes until the texture is fluffy and light. Add flour, vanilla, and salt and mix together. Once completely mixed, roll one-teaspoon-sized balls and place on cookie sheet.

Bake in the oven at 350 degrees for 12-14 minutes, until the edges are golden brown. Be very careful to not over bake the cookies; don’t want them to lose their soft centers.

[http://crunchycook.com/2012/07/01/cream-cheese-cookies-gluten-sugar-free/]