INGREDIENTS

INSTRUCTIONS

1.  Cream the butter and sugars, then add oil and mix well.
2.  Add the eggs and vanilla and mix well.
3.  Sift the flour, baking soda, cream of tartar and salt together, then
add to above and mix well.
4.  Refrigerate overnight, or until dough is firm.  If you want to speed
this up, put the dough in the freezer, but keep an eye on it.
5.  Preheat oven to 175 C .
6.  Drop dough in 3ml amounts on an ungreased cookie sheet. Dip a glass in
dough and wipe excess off.  Then dip the glass in sugar and flatten a
cookie. Repeat the dip-in-sugar flatten-cookie sequence until all are done.
The cookies won't spread in baking, so you can easily judge how far apart
to put them (you want room to cook, but not to grow). If you find that the
dough is getting too soft to flatten easily, put it in the refrigerator
between batches.
7.  Bake for about 5-6 minutes, until the edges are JUST beginning to turn
golden brown.  Take off the cookie sheet and put on waxed paper or foil to
cool.
Date: Sun, 16 Jun 1996 15:00:58 -0700
From: Gerald Edgerton <jerrye@wizard.com>
Recipe By     : Vicki O'Day Hewlett-Packard Laboratories, Palo Alto CA
MC-Recipe Digest #120
From the MasterCook recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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