Photo credit: Emily Wyckoff
- 1 cup sugar
- 1 cup 10x confectioners' sugar
- 1 cup butter, softened
- 3/4 cup plus 2 tablespoons cooking oil
- 2 eggs, well beaten
- 1 teaspoon vanilla
- 4 cups flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tarter
- 1/2 teaspoon salt
- Colored or plain sugar, for decorating tops of cookies
Makes approximately 6 dozen cookies
Cream the sugars and butter until smooth. Add the oil, eggs and vanilla and mix to combine. Mix in all the other dry ingredients.
Chill for 2 hours or morein the refrigerator in a bowl covered with plastic wrap.
Pre-heat oven to 350ºF.
Put colored sugar in a small bowl or plate – change the color depending on holiday/occasion.
Shape the dough into 1-inch balls and roll/dip the top half of each cookie in colored sugar. Place the cookies on a cookie sheet about 2 inches apart. Lightly press the top of each cookie with the bottom of a glass. Do not flatten.
Bake for about 9 minutes. If you bake too long, they will be crispy – do not let them get brown.