1 c. vegetable oil
1 c. granulated sugar
1 c. confectioners' sugar
2 eggs
4 c. all-purpose flour
1 tsp. salt
1 tsp. baking soda
1 tsp. cream of tartar

Cream butter, oil, sugars and eggs. Add vanilla. Sift flour, salt and cream of tartar together. Mix into creamed thoroughly. Chill dough until firm, at least 1 hour. Pinch off dough in small balls. Place on a non-stick cookie sheets or greased cookie sheet. Flatten balls with tines of fork dipped in flour. Garnish each with a pecan half, chocolate chip, red hot candies or leave plain.

Bake at 325 degrees for 10-12 minutes, until edges begin to brown. Yield: 250. Dough will keep indefinately in refrigerator. All cookies need not be cooked in one session.