Shauna Sever grew up thinking this beloved recipe was special to her family with its unique additions of vegetable oil, confectioners' sugar and cream of tartar. So you can imagine her bewilderment when she found this exact recipe in a vintage Illinois state cookbook. This recipe is in her book Midwest Made: Big, Bold Baking from the Heartland as well.

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Ingredients

Directions

  • Position oven racks in upper and lower thirds of oven. Preheat oven to 350°. Line two baking sheets with parchment paper.

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  • In a medium bowl, whisk together flour, baking soda, cream of tartar and salt. Set aside.

  • In a large bowl, beat butter, 1 cup granulated sugar and the powdered sugar with an electric mixer on medium speed until fluffy and pale in color, scraping sides and bottom of bowl often. Add oil, eggs and vanilla, beating on medium to low speed until smooth and somewhat uniform in texture, like a thin cake batter. Gradually add flour mixture, beating on low speed just until incorporated. Dough will be very soft.

  • Using a 1-tablespoon scoop, portion dough onto prepared baking sheets, spacing 2 inches apart.

  • Pour the remaining 1/3 cup granulated sugar onto a plate. Dampen the bottom of a drinking glass with water. Dip bottom of glass into sugar to coat; flatten each cookie to about a 1/4-inch thickness, coating glass with more sugar as needed. Sprinkle flattened cookies with decorative sugar.

  • Bake until just beginning to turn golden on edges, 10 to 12 minutes, rotating sheets from top to bottom and front to back about halfway through. Let cool on baking sheets 2 minutes; transfer to a wire rack and cool completely. Store cookies in an airtight container at room temperature up to 1 week.

Nutrition Facts

116 calories; 6 g total fat; 13 mg cholesterol; 56 mg sodium. 14 g carbohydrates; 1 g protein;

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