Make the dough

1. Whisk the oil together with the vanilla and the lemon juice.
2. Beat the butter in a stand mixer or with a hand mixer just to soften it.  Slowly drizzle in the oil with the mixer on until you have a smooth mixture of butter and oil.
3. Add in the sugars and beat to combine.
4. Mix in the egg and lemon zest.  Scrape down the sides of the bowl, and then mix for a few more seconds until you have a very smooth batter.
5. Whisk the flour, baking soda, cream of tartar and salt in another bowl.
6. With the mixer on, slowly add the flour to the liquid mixture just until combined. 

Rolling and baking

1. Chill the dough for 30 minutes.
2. Pour the powdered sugar for rolling into a pie plate

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   or other shallow tray.  Scoop out balls of dough with a cookie scoop or using a spoon.  Roll the dough balls in the powdered sugar.
3. Place the sugared dough balls in a tray and freeze for 15 minutes.
4. Preheat the oven to 350 F (180 C).  Line 2 sheet trays with parchment

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   .
5. While the oven is heating up, take out the partially frozen dough balls.  Roll them in your hands to round off the shape, and then roll them again in powdered sugar.
6. Place 6 balls on a sheet tray for baking.
7. Loading up the oven with 2 sheet trays at a time, bake the cookies for 8 minutes.  After 8 minutes, rotate the sheet trays 180 degrees, and then swap the trays from top to bottom (or bottom to top as it were).  Bake for 7-8 more minutes (15-16 minutes total).  You’ll know the cookies are done when the tops are set and your finger no longer leaves a mark if you poke the middle of a cookie.
8. Allow the cookies to cool for about 5 minutes before moving them to a cooling rack to finish cooling.
9. Keep baking cookies until you run out of dough balls, making sure you start with cooled pans.
10. Store the cookies in an airtight container at room temperature for up to 1 week.  You can also freeze these cookies or the dough itself for up to 3 months.