|Vegetable oil||2 Tablespoon (Preferably Canola Oil)|
|Butter||2 Tablespoon, softened|
|Packed brown sugar||1 Cup (16 tbs)|
|Grated lemon rind||2 Teaspoon|
|All purpose white flour||1 1⁄4 Cup (20 tbs)|
|Cornstarch||1⁄4 Cup (4 tbs)|
|Ground ginger||2 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Baking powder||1 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Sugar||1 Tablespoon (For Sprinkling)|
Preheat oven to 350 degrees F.
Prepare baking sheets by lining them with parchment or lightly spraying with nonstick cooking spray.
In a large bowl cream oil, butter, sugar, egg and lemon rind with an electric mixer until smooth.
In a medium-sized bowl, sift together flour, cornstarch, ginger, cinnamon, baking powder, baking soda and salt.
Stir into the creamed mixture just until combined.
Divide dough into 2 portions.
On a floured surface, roll out each portion to a thickness of slightly more than 1/16 inch.
If desired, sprinkle with the sugar, lightly pressing it in with the rolling pin.
Cut out shapes with a cookie cutter and place 1/4 inch apart on the prepared baking sheets.
Bake one sheet at a time for 10 to 12 minutes, or until lightly colored.
Let cool 2 minutes, then remove cookies to a rack to cool.