Sugar Cookies

1 c powdered sugar
1 c white sugar
1 c butter (you can use margarine, but I prefer butter)
1 c oil
1 beaten eggs
4 c plus 4 T flour, divided
2 t vanilla
1 t cream of tartar
1 t baking soda
1 t salt

(cream of tartar can be found next to the spices in the baking aisle. It is an acidic salt that is produced during the wine making process, but produces a creamier, fluffier texture in baking, and stabilizes egg whites in other processes. It isn't essential to this recipe, but improves your results.)

As always, cream butter and sugars, add oil, eggs, vanilla, then soda, tartar, salt, and last flour. This recipe makes a somewhat oily dough, but when you roll in flour to cut into shapes, it will reduce the oiliness. If you are just rolling and baking, refrigerate for 15 mins, then shape, roll in sugar, flatten with a glass, and bake at 350 about 8 mins. If top still looks oily, keep baking another minute.