Use edible glitter instead of frosting to decorate these holiday cookies.
In a large mixing bowl, beat butter and oil with an electric mixer on medium to high speed for 30 seconds. Add 1/2 cup granulated sugar, powdered sugar, baking soda, cream of tartar and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in the flour. Cover and chill 4 to 24 hours or until easy to handle.
Shape dough into 1/2-inch balls for small cookies or 1-1/4-inch balls for larger cookies. Place small balls 1-1/2 inches apart on ungreased cookie sheets or large balls 2 inches apart. Flatten balls with the bottom of a glass dipped in granulated or colored sugar. Or, sprinkle flattened cookies with edible glitter, if you like.
Bake in a 375 degree F oven for 8 to 10 minutes for small or 10 to 12 minutes for large cookies or until bottoms are lightly browned. Transfer cookies to wire racks and let cool. Makes 72 small cookies or 36 large cookies.
Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature up to 3 days or freeze up to 3 months.
So sugar will stick to the glass, first dip the bottom of the glass in the cookie dough. Next, dip into the sugar. If you like, add a little cinnamon and nutmeg to the dipping sugar.