These are buttery, crumbly bites of perfection. They remind me of the butter cookies my aunt used to make for my grandfather’s Christmas present each year. They’re not flashy, but what they lack in style they more than make up for in flavor.
My mom baked these with Little Hippie last week, and she reports that they are a breeze to make with a tiny sous chef. LH especially loved dipping the glass in sugar to flatten the dough balls into cookie shapes. LH sold them at a craft show on Sunday, and they disappeared quickly after she handed out a few samples. You know how I feel about baking, but I’m willing to make these sometime soon so that I can hide out with a stack of cookies, a cup of tea, and a good book over the holidays.
- 4.5 cups flour
- 1 tsp. baking soda
- 1 tsp. salt
- 1 tsp. cream of tartar
- 1 cup softened butter
- 1 cup sugar
- 1 cup powdered sugar
- 1 cup oil
- 2 eggs
- 2 tsp. almond or vanilla extract
- Extra sugar (plain or colored) for decorating.
- Preheat oven to 350°.
- Mix flour, baking soda, salt and cream of tartar.
- In a separate bowl, cream butter and sugars until fluffy.
- Add oil, eggs, and extract and beat a few seconds, then add dry ingredients.
- Roll into small balls and place on a baking sheet lined with parchment paper.
- Dip the bottom of a clean glass in the decorating sugar, then use the glass to flatten the balls of dough into a cookie shape.
- Bake 8-10 minutes