1Sift flour, cream of tartar, baking soda & set aside.
2Cream butter & sugar till fluffy. About 2-3 minutes. Add oil, eggs & desired flavoring. Mix well.
3Add flour gradually, beating well after each addition.
4Roll dough between your palms, into small balls. Place an inch apart on ungreased cookie sheets. Smooch (crisscross) with a fork.
5Place a piece of walnut on each cookie and sprinkle generously with cinnamon and sugar mixture.
Bake at 350 for 10 to 12 minutes -- or until cookies are slightly brown around edges.
6I usually split the batter in half & add coconut extract and 2 cups of coconut. Roll in balls, smooch with a fork and sprinkle white sugar on top. Another option is just to roll the balls in sugar and crisscross with a fork.
7These cookies can be frozen in Ziploc bags or stored in tins, lined with waxed paper between layers. They usually keep for up to three months.