Tuesday, December 1, 2009
1 cup butter, at room temperature
1 cup vegetable oil
1 - 1/2 cups sugar
1 cup powdered sugar
4 - 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 cup salt
1 tablespoon cinnamon
In a bowl beat together butter, oil, 1 cup sugar and the powdered sugar on medium speed until very smooth. Beat in eggs until well blended, scraping down sides of the bowl as needed.
In another bowl, mix flour, baking soda, cream of tartar and salt. Add to butter mixture and beat until well blended.
In a small bowl, mix remaining 1/2 cup sugar and cinnamon.
Shape dough into 1 - inch balls. then roll each in cinnamon. Place balls 3 to 4 inches apart on buttered or cooking parchment-lined baking sheet.
Bake in a 370 F oven until edges of cookies are lightly browned 12 to 15 minutes.
Using a spatula, transfer cookies to a cool rack, cool completely.
These cinnamon-sugar cookies disappear quickly, so keep plenty on hand!
You can store these cookies airtight for up to 5 days.