INGREDIENTS
1 c. salted butter, softened
3/4 c. canola oil
1 1/4 c. granulated sugar
3/4 c. powdered sugar
1/2 tsp. salt
1/2 tsp. cream of tartar
1/2 tsp. baking soda
2 T. sour cream
2 large eggs
1 tsp. vanilla
5 1/2 c. flour
DIRECTIONS
Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper. In an electric mixer combine butter, oil, granulated sugar and powdered sugar and beat on medium speed until well blended. Add salt, cream of tartar, baking soda and continue blending ingredients until the mixture is a creamy consistency. Add sour cream, eggs and vanilla and continue mixing until combined. Slowly add flour but don't over mix.
Use a large cookie scoop to form balls and place onto cookie sheet. A large cookie scoop will allow approximately 6 cookies to fit onto a large cookie sheet. Using a flat bottomed glass cup or bowl, gently press down on each cookie to slightly flatten. If the cookies are sticking, place a second parchment sheet on top of the cookie balls while flattening.
Bake cookies for 12 minutes until the edges are set. If baking a smaller sized cookie, reduce the time by a couple minutes. Let the cookies cool for a few minutes and then use a spatula to remove each cookie to a cooling rack. Once completely cooled, frost with buttercream frosting. Makes 21 large cookies.
