Part sugar cookie, part shortbread… yes, they are perfection!
- 1 cup butter, room temp
- 3/4 cup veg oil
- 1 1/4 cup granulated sugar
- 3/4 cup powdered sugar
- 2 TBS water
- 2 eggs
- 1/2 tsp baking soda
- 1/2 tsp cream of tartar
- 1 tsp salt
- 5 1/2 cup all purpose flour
- Extra 1/4 cup granulated sugar and dash of salt (see last step before baking)
In a stand mixer, cream together 1 cup butter, 3/4 cup vegetable oil, 1 1/4 cup granulated sugar, 3/4 cup powdered sugar, 2 TBS water, and 2 eggs.
Slowly add dry ingredients to wet mixture and mix until combined. The dough should be a little crumbly but not sticky.
Roll golf ball sized balls of dough and place on your cookie sheet.
To give the cookie it’s shape and rough edging, mix 1/4 c of granulated sugar and a pinch of salt in a small bowl. Stick the bottom of a glass in it. This is going to be your cookie press.
Firmly press it into the center of your dough ball. You want your dough to spill out over the sides of the glass to form that rough edge you see in the pictures below…
Bake at 350 for 8 minutes. They should just barely be browning on the bottom. Remove from oven and let sit only 3-5 minutes then move cookies to a cooling rack.