1 c. butter, softened
1 c. confectioners' sugar
1 c. granulated sugar
2 eggs
1 c. salad oil
2 tsp. vanilla extract
1 tsp. grated lemon peel
4 1/4 c. unsifted all-purpose flour
1 tsp. baking soda
1 tsp. cream of tartar
1 tsp. salt
Colored sugar or white sugar for decorations (optional)

In large mixer bowl with electric mixer at medium speed, cream butter, and sugars. Beat in eggs, one at a time, until light and fluffy. Add oil, vanilla, and lemon peel. Beat until well mixed.

In large bowl, combine flour, baking soda, cream of tartar, and salt. Gradually add dry ingredients to creamed mixture and beat until well blended. Wrap and chill dough for several hours.

Preheat oven to 325 degrees. Grease 2 large cookie sheets. Divide dough into thirds. Form heaping teaspoons of dough into ball. Place on cookie sheet. Flatten dough to a 2-inch diameter with bottom of glass dipped in granulated sugar. Sprinkle with sugar. Bake 8 to 10 minutes or until just set. Let stand on baking sheet for 2 to 3 minutes before removing. Makes about 7 dozen cookies. About 80 calories each.