These sugar cookies are more like a hybrid between a butter cookie and shortbread. They are not overly sweet, which is what I love about them. Not to mention they have a crisp, crumbly texture that melts in your mouth. Just be careful, though. You'll be eating them constantly. I ate them for breakfast the next day! This recipe is from my Mom and it's one of my favorites. I make them often throughout the year. They can also be sprinkled with colored sugar sprinkles for special occasions or holidays. They are perfect with a hot cup of tea!
Old-Fashioned Sugar Cookies
1/2 cup oil
1/2 cup butter, at room temperature
1/2 cup granulated sugar
1/2 cup powdered sugar
1 tsp vanilla bean paste or extract
2 1/2 cups flour
1/2 tsp salt
1 tsp baking soda
1/2 tsp cream of tartar
1. Preheat oven to 350 degrees.
2. Cream oil, butter, sugars, egg, and vanilla. Mix dry ingredients separately, then gradually add to wet ingredients and blend well. Chill until firm.
3. Roll dough into 1-inch balls and place on ungreased baking sheets.
4. Press down on dough with cookie press dipped in sugar. Don't be afraid to really press hard. You want it to be really flat so the cookie gets nice and crisp. The cookies puff up slightly while baking, so don't worry. You won't be stuck with flat pancakes! :)
5. Bake at 350 degrees for approximately 16 minutes, or until just starting to brown. Remove from baking sheets and cool on wire racks.