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© Meredith Corporation. All rights reserved. Used with permission.
(55 to 60 cookies)
In a medium bowl, stir together flour, baking soda, cream of tartar and salt; set aside.
In a large bowl, beat butter with an electric mixer on medium-low speed until smooth. Add confectioners' sugar and granulated sugar; beat on medium-high speed until fluffy. Add oil, eggs and almond extract; beat just until combined. Gradually add dry ingredients, beating on medium speed just until combined. Cover and chill about 30 minutes.
Preheat oven to 350°F. Shape dough into 1-1/4-inch balls. (The dough will be soft.) Arrange balls 2 inches apart on ungreased baking sheets. With the palm of your hand or the bottom of a glass or a cookie stamp dipped in granulated sugar, gently flatten the balls to about 1/4-inch thickness. If desired, sprinkle with colored sugar.
Bake for 10 to 12 minutes or until edges are light brown. Transfer cookies to a wire rack to cool. If desired, tint melted baking pieces with food coloring; dip one edge of the plain cookies in the melted mixture and sprinkle with candies before coating sets. Store cookies in a tightly covered container at room temperature for up to 3 days in the freezer for up to 3 months.