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Categories:Viewed: 107 - Published at: 7 years ago
Ingredients
- 1 cup unsalted butter, softened
- 1 cup vegetable oil (canola or safflower works best, but any mild-flavored variety will do)
- 1 cup granulated sugar, 1/3 cup more for dipping
- 1 cup confectioners' sugar
- 3 teaspoons vanilla extract (high quality is best, avoid imitation vanilla)
- 2 eggs
- 2 cups unbleached all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon sea salt
Method
- Preheat oven to 350 degrees F (325 for convection ovens).
- Beat the butter and sugars on medium speed until fluffy (1-2 minutes). Add the oil, eggs, and vanilla and beat for another minute.
- In a separate bowl, whisk together flour, salt, baking soda, and cream of tartar.
- Slowly mix in flour mixture in two parts, on low until dough is just combined.
- Form dough into a ball and wrap in plastic wrap and refrigerate 4 hours or overnight (this will make for a much flakier, tender texture, and gives time for the flavors to meld and mature. It will also make the dough much easier to handle).
- Cut off sections of dough and roll into 1 inch balls. Place on ungreased cookie sheet spaced apart 2-3 inches.
- Coat the base of a flat-bottomed glass in a thin smear of butter and dip in granulated sugar. Gently press the glass onto each dough ball until approximately 1/4 " thick (can be pressed thinner, which produces a slightly crisper, more delicate cookie).
- Bake on rack in bottom third of oven and bake for 9-11 minutes. Light cookie sheets work best, but if using a dark cookie sheet, adjust oven temp to 325 and begin checking for doneness after 8 minutes or so. Cookies are done when they are *just* starting to darken slightly around the edges. (Try not to overcook--this may produce a "burnt butter" taste. Err on the side of underdone.).
- Move promptly to cooling rack for 10 minutes before eating or storing. Enjoy!
