| 1 | cup granulated sugar |
| 1 | cup powdered sugar |
| 1 | cup butter or margarine, softened |
| 3/4 | cup vegetable oil |
| 2 | tablespoons milk |
| 1 | tablespoon vanilla |
| 2 | eggs |
| 4 1/4 | cups Gold Medal® all-purpose flour |
| 1 | teaspoon baking soda |
| 1 | teaspoon cream of tartar |
| 1/2 | teaspoon salt |
| 1/4 | cup granulated sugar |
| 1. | In large bowl, beat 1 cup granulated sugar, the powdered sugar, butter, oil, milk, vanilla and eggs with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients except 1/4 cup granulated sugar. Cover; refrigerate about 2 hours or until firm. |
| 2. | Heat oven to 350°F. Place 1/4 cup granulated sugar in small bowl. Shape dough into 1 1/2-inch balls. Roll balls in sugar. On ungreased cookie sheet, place balls about 3 inches apart. Flatten to 1/4-inch thickness with bottom of glass. Sprinkle cookies with a little additional sugar. |
| 3. | Bake 13 to 15 minutes or until set and edges just begin to brown. Immediately remove from cookie sheet to cooling rack. |
| No change. |
|
| Balls of dough can be rolled in colored sugars instead of the plain granulated sugar. |
Nutrition Information:
160 ( 80); 9g ( 3 1/2g, 0g); 20mg; 95mg; 19g ( 0g, 9g); 2g 4%; 0%; 0%; 4% 1/2 ; 1 ; 0 ; 1 1/2 1