1 c. butter, softened
1 c. powdered sugar
1 c. granulated sugar
2 eggs
1 c. salad oil
2 tsp vanilla
1 tsp grated lemon peel
4 � c flour
1 tsp baking soda
1 tsp cream of tartar
1 tsp salt
plain or colored sugar
1. Cream butter and sugars; beat in eggs one at a time until light and fluffy.
2. Beat in oil, vanillar and lemon peel.
3. Combine dry ingredients and gradually add to sugar mixture, beating until well blended.
4. Wrap in wax paper and chill several hours.
5. Preheat oven to 325�. Grease 2 cookie sheets. Divide dough into thirds (keep 1/3 out, regrigerate the rest until needed.
6. Form heaping tsp of dough into ball. Place on cookie sheet and flatten to 2� diameter with the bottom of a glass dipped in sugar.
7. Sprinkle with plain or colored sugar. Bak 8-10 min until lightly browned. Let stand on cookie sheet for 2-3 min before removing to cooling rack.
Personal Notes: Tasty. Not good batter for doing cut out cookie shapes.
Reprinted from: Vineyard Seasons by Susan Branch, 1988