Bergamot Tea Cakes

Preheat oven to 325 degrees.

Cream butter and sugar until light and fluffy, then mix in eggs, oil, and extract.

In a separate bowl, sift together the dry ingredients. Add to the wet ingredients in 3-4 batches, stirring until well mixed.

Drop by rounded spoonful onto parchment paper lined cookie sheet. Press down gently with your fingers to slightly flatten each cookie.

Bake for 20 minutes or until just browning around edges.