Melt in Your Mouth Sugar Cookies

Preheat oven to 350ºF.

In a bowl, combine flour, baking soda, cream of tartar and salt.

In a large bowl, beat butter, confectioner’s sugar, and 1/2 cup granulated sugar on medium speed for about 2 minutes or until creamy. Reduce speed to low, beat in egg, then beat in oil and vanilla. Gradually beat in flour mixture just until blended, occasionally scraping bowl.

Place remaining 1/4 cup sugar in a small bowl. Shape dough by rounded teaspoonfuls into 3/4-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Dip the terracotta cookie press in sugar really well, then press on the cookie straight down so the print shows clearly and in the center of the cookie. Then sprinkle lightly with the colored sugar on top.

Bake 10-11 minutes until edges are golden. I watch them closely; they bake fast. Transfer to parchment paper to cool.

Store cookies in a tightly covered container for 1 week or in the freezer for up to 3 monthes. Makes 3 dozen depending on how big you roll them. (I always double the recipe.)