Melodee Frye's

Cookie Recipes

1 cup softened butter
1 cup salad oil
1 tsp. baking soda
1 cup powered sugar
2 tsp. vanilla
1 tsp. cream of tartar
1 cup granulated sugar
1 tsp. grated lemon peel
1 tsp. salt
2 eggs
4-1/4 cup flour
plain or colored sugar

Cream butter and sugars; beat in eggs one at a time until light and fluffy. Beat in oil, vanilla and lemon peel. Combine dry ingredients and gradually add to sugar mixture, beating until well blended. Wrap in wax paper; chill several hours.

Preheat oven to 325 degrees. Grease two cookie sheets (or use parchment paper). Divide dough into thirds (keep 1/3 out, refrigerate the rest until needed). Form heaping teaspoon of dough into ball. Place on cookie sheet. Flatten to two inch diameter with bottom of glass dipped in sugar. *Sprinkle with plain or colored sugar and bake eight to ten minutes until lightly brown. Let stand on cookie sheet two to three minutes before removing.

* Instead of sprinkling with sugar, when cool top with a glaze (a little powered sugar, milk and lemon peel mixed together to form a thin glaze).