Ingredients & Directions

1 cup butter, softened
1 cup vegetable oil
1 cup sugar
1 cup confectioners’ sugar
2 eggs
1 teaspoon vanilla extract
1 (3.4 ounce) package instant pudding mix of your choice (we used lemon)
4 cups all-purpose flour
1 teaspoon cream of tartar
1 teaspoon baking soda
In a large mixing bowl, cream the butter, oil, and sugars. Beat in the eggs, vanilla, and dry pudding mix. Combine the flour, cream of tartar and baking soda; gradually add to creamed mixture. Drop by tablespoonfuls 2 inches apart onto ungreased baking sheets. Flatten with a glass dipped in sugar. Bake at 350° for 12 to 15 minutes or until lightly browned. Remove and cool on wire rack.
Yields: 7 dozen cookies

Recipe provided by Shelly Ruybalid