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Amish Sugar Cookies

Source of Recipe

http://www.geocities.com/hheber/cookies/#Cookie%20Recipes

Sugar cookie secrets...don't roll your dough out too thin. You want thick cookies...more to eat & hold lots of icing! They also don't break as easy. Bake at 400 for 8 minutes or until you see just the first hints of browning on one or two of the cookies towards the back. Did you chill your dough..overnight?

4 1/2 Cups All Purpose Flour
1 Teaspoon Baking Soda
1 Teaspoon Cream Of Tartar
1 Cup Butter
1 Cup Vegetable Oil
1 Cup Granulated Sugar Plus Extra For Stamping
1 Cup Powdered Sugar
2 Large Eggs
1 Teaspoon Vanilla Extract
Granulated Sugar

Preheat oven to 375. Line baking sheets with kitchen parchment paper or
grease lightly.
In medium bowl, mix together flour, soda, and cream of tartar. In a large
bowl, beat butter, oil and sugars until completely blended and mixture is
creamy. Add eggs and vanilla and beat well. Stir in dry ingredients until
well blended.
Drop dough, using a cookie scoop or level measuring tablespoonfuls, on
prepared baking sheets. Flatten each ball to 3/8 inch thickness using a
cookie stamp or the bottom of a pretty glass dipped in granulated sugar.
Bake 10-12 minutes or until cookies are lightly browned around the edges.
(Do not overbake). Transfer cookies to wire racks to cool. Makes about 6
1/2 dozen cookies.