This is a cookie recipe that came to me around 1987.  How do I remember that date?  Because I make notes on recipes … who liked it, what occasion I used it for (Thanksgiving, Christmas, birthday, etc.), but mostly there are notes about how the recipe was changed … tweaked … slightly altered … and hopefully improved.  So I hope you’ll try these sugary melt-in-your-mouth cookies very soon. They’re really divine !

SWEET SUGAR COOKIES

1 cup butter

1 cup vegetable oil

1 cup sugar

1 cup powdered sugar

2 large eggs

4 1/4 cups all-purpose, sifted flour

1 teaspoon baking soda

1 teaspoon cream of tartar

1 teaspoon vanilla

1/2 teaspoon salt

Beat butter, oil, 1 cup sugar, and powdered sugar in a large mixing bowl until creamy.  Add eggs one at a time, beating very well.

Add the remaining ingredients gradually and beat well.  Refrigerate dough for 1/2 hour.

Place 1/2 cup sugar in a small bowl.  Shape dough into large walnut-size balls.  Drop into the sugar and roll around to thoroughly coat.  Place balls 3 inches apart on un-greased baking sheets.  (They spread and 12 cookies per sheet are ideal).  Dip the bottom of a flat-bottom glass into the sugar and use it to flatten each ball to about 1/4 inch thickness.

Bake cookies at 375 degrees until edges are lightly browned, about 12 – 14 minutes.  Transfer cookies to racks and cool.  Store airtight for several days, or freeze in zippered bags or container.

Makes about 6 dozen cookies.

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