Sugar Cookie Crisps
Preheat oven to 350*F.
In a large bowl, mix till creamy:
2 c. white sugar
1 c. vegetable oil
1 c. butter
1 tsp. vanilla extract
Mix the dry ingredients together and add them to the creamed mixture, stirring to combine well.
1 tsp. cream of tartar
1 tsp. baking soda
4 c. flour
1 tsp. salt
Chill the dough an hour.
Form the dough into small balls and roll in sanding sugar.
Place them on a cookie sheet lined with parchment paper. Place 15 cookies to a sheet, as they do spread.
Bake at 350*F for 8-10 minutes. Cool on wire rack.
Makes 9 dozen.
I store them in single layers, in plastic containers, between waxed paper sheets.
That’s all that’s left. Everything else is in the freezer. 🙂
PS: a note from baking these in 2012…if you sprinkle extra sugar on top the cookie after baking, while the cookie is still hot from the oven, the sugar will stick and make the cookie even prettier.