Ingredients
5 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cream of tartar
1/4 teaspoon salt
1 cup butter
2 cups white sugar
2 eggs
1 cup vegetable oil
1 teaspoon vanilla extract
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Fluted tart pan — quiches, fruit tarts, savory tarts
Crank sifter aerates flour — lighter cakes, even cocoa dusting
One-handed flour dusting — even coating on work surface and dough
Acid stabilizer for meringues, prevents sugar crystallization
Pure sodium bicarbonate — leavening, tenderizing, Dutch-process cocoa
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Fluted tart pan — quiches, fruit tarts, savory tarts
Crank sifter aerates flour — lighter cakes, even cocoa dusting
One-handed flour dusting — even coating on work surface and dough
Acid stabilizer for meringues, prevents sugar crystallization
Pure sodium bicarbonate — leavening, tenderizing, Dutch-process cocoa
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preheat oven to 350 degrees f (175 degrees c). lightly grease cookie sheets. stir together the flour, baking soda, cream of tartar, and salt; set aside. in a large bowl, cream together the butter and sugar until smooth. beat in eggs, vegetable oil, and vanilla. gradually stir in flour mixture until smooth. stir in nuts. drop dough by rounded teaspoonfuls onto the prepared cookie sheets. flatten cookies with a fork. bake in the preheated oven for 10 to 12 minutes, or until the edges begin to brown. cool on baking sheets for a minute before transferring to wire racks to cool completely.