Recipe by Adie
This is a terrific addition to a holiday cookie tray. You can make the cookies more festive by rolling in colored sugar before baking. NOTE: In response to a reviewer and picture, you must be sure to roll the cookies in sugar before baking otherwise they will not be sweet enough or look as nice.
Top Review by flower7
These are really good! I didn't have any luck with the glass dipped in sugar for flattening so I ended up rolling the balls in sugar and flattening with my fingers. I only got 4 dozen so I guess they were a little bigger than intended (I always seem to have that problem with cookies!) I really like the flavor and texture of these. Thanks for sharing!
- 2 1⁄2 cups flour
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon cream of tartar
- 1⁄4 teaspoon salt
- 1⁄2 cup butter, softened
- 1⁄2 cup powdered sugar
- 1⁄2 cup granulated sugar, plus
- 2 tablespoons granulated sugar
- 1 large egg
- 1⁄2 cup oil
- 1 teaspoon vanilla
Directions See How It's Made
- Preheat oven to 350°F On waxed paper, combine flour, baking soda, cream of tartar and salt.
- 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.
- 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.
- 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.
- Bake cookies 10-11 minutes or until edges are golden. Transfer cookies to wire rack to cool. Repeat with remaining dough.
- Store cookies in tightly covered container at room temperature up to 1 week or in freezer up to 3 months.