Ingredients

Instructions

  1. Preheat oven to 350°F On waxed paper, combine flour, baking soda, cream of tartar and salt.
  2. In large bowl, with mixer at medium speed, beat butter, powdered sugar and 1/2 cup sugar, about 2 minutes or until creamy. Reduce speed to low, beat in egg, then beat in oil and vanilla. Gradually beat in flour and mixture just until blended, occasionally scraping bowl.
  3. Place remaining 2 tablespoons granulated sugar in saucer. Shape dough by rounded teaspoons into 1/4 inch balls. Place balls 2 inches apart, on ungreased large cookie sheet.
  4. Dip punch cup or glass with raised or cut design on bottom or coarse side of meat mallet into sugar in saucer, use to press and flatten each ball into 1 1/2 inch round.
  5. Bake cookies 10-11 minutes or until edges are golden. Transfer cookies to wire rack to cool. Repeat with remaining dough.
  6. Store cookies in tightly covered container at room temperature up to 1 week or in freezer up to 3 months.