Italian Coffee Cookies
4 tablespoons canola oil
1 cup sugar
1 teaspoon vanilla
2 cups self-rising flour
In the bowl of your stand-mixer, beat oil, eggs, sugar and vanilla until smooth.
Add flour 1/2 cup at a time until a nice smooth dough forms.
If the dough is still sticky, pat with extra flour and form into an 10-inch log. Wrap in parchment paper and then a towel or plastic wrap.
Freeze for approximately 15-20 minutes.
Preheat oven to 350 degrees F.
Cut dough into 1/2-inch thick slices.
Place on a parchment lined cookie sheet.
Bake for 12-15 minutes or until cookies and golden.
Transfer to a wire rack and let cool.