This is my all-time favorite sugar cookie recipe. It comes from the "Farm Journal's Best-Ever Cookies" book by Patricia A Ward (c) 1980. I make them every year at Christmas and decorate with various colored sugar. The texture is like a shortbread. Yummy!
1**Sift together flour, baking soda and cream of tartar; set aside. Cream together butter, oil, 1 cup sugar and 1 cup powdered sugar in mixing bowl until light and fluffy, using electric mixer at medium speed. Add eggs, one at ta time, beating well after each addition. Blend in vanilla.
**Gradually stir dry ingredients into creamed mixture, mixing well. Add walnuts and stir to incorporate evenly.
**Drop mixture by rounded teaspoonfuls, about 3' apart on greased baking sheets. Grease the bottom of a glass and dip into extra sugar. Flatten dough with the sugared glass.
**Bake at 375 degrees for 10 minutes, or until lightly browned around the edges. Remove from baking sheets; cool on racks.
2**Note** I form dough balls about 1-1/2 inches in diameter instead of dropping by teaspoonfuls. It saves time because I can make all the balls and have them ready to place on the sheets as I rotate them in and out of the oven.