Prep 20 mins
Cook 12 mins
This is an old southern recipe of my great-grandmother's.
- 1 cup sugar
- 1 cup butter (softened)
- 1 cup confectioners' sugar
- 1 cup canola oil
- 4 1⁄2 cups flour (sifted)
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 eggs
- 1 teaspoon vanilla
- Cream first 4 ingredients together.
- Add eggs and vanilla to blended mixture.
- Add blended dry ingredients mixture.
- Bake at 300 degrees for 10-12 minutes.
These cookies are so easy-to-fix, make your kitchen smell wonderful & are nicely flavored w/a good texture. There were some prob w/the prep. I made a half recipe as written & the dough was very moist, almost oily. I was concerned early on, but it handled & rolled easily. The recipe does not say how thick to roll the dough or how lrg to cut the cookies. I guessed at 1/4 in thickness & used a 2-in rd cookie cutter. When I already had 16 cookies from less than half my dough, I chg'd to a 3-in rd cutter. I got a total of 16 cookies that baked larger than 2-in + 17 cookies that baked larger than 3-in. so the yield seems off to me unless your method differs from my guesswork. The cookies also required 15 min baking time to get fully done, but still be soft & chewy w/a slight edge crunch. We are very happy to have a higher yield than stated because we loved them! This recipe was made for PAC Fall 2007 & thx for sharing your tasty recipe w/us.