Instructions

Yield: 4 to 5 dozen

Cream together butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in oil and vanilla extract. Sift together flour, baking soda, cream of tartar and salt. Gradually add dry ingredients to creamed mixture; mix well. Chill dough in refrigerator 8 hour or overnight.

To bake, shape dough in balls the size of a walnut. Place balls about 2 inches apart on ungreased baking sheets. Flatten somewhat by pressing each ball lightly with bottom of drinking glass dipped in sugar. Bake at 350 degrees for 10 to 12 minutes or until done (don’t overbake; cookies will have faint browning along edges). Remove from baking sheets; cool on rack.