No-Roll Sugar Cookies

No-Roll Sugar Cookies

1 cup granulated sugar
1 cup powdered sugar
1 cup butter, softened
1 cup vegetable oil
1 tsp vanilla
2 eggs
4 1/4 cups flour
1 tsp baking soda
1 tsp cream of tartar
1 tsp salt
About 1/3 cup colored sugar or
regular granulated sugar

In a large bowl, beat the granulated sugar, powdered sugar, and butter with an electric mixer on medium speed until light and fluffy. Beat in the oil, vanilla, and the eggs until well blended. On low speed, beat in the flour, baking soda, cream of tartar, and the salt until the dough forms. Cover with plastic wrap. Refrigerate at least 2 hours or overnight for easier handling. Heat the oven to 375 F. Shape the dough into 1-inch balls. On ungreased cookie sheets, place the dough balls 2 inches apart. Slightly flatten one of the balls with the bottom of a small glass before dipping into the colored sugar so the sugar sticks to the glass. Using the bottom of the glass dipped in the colored sugar, flatten each ball to 1/4 inch thickness. Bake for 5 to 8 minutes or until set but not brown. Immediately remove from the cookie sheets to the cooling racks. Makes 10 dozen cookies