La Tourangelle

Sift the flour, salt, cream of tartar and baking soda together in a bowl. Set aside.

 Put the softened butter, oil, 1 cup confectioners sugar and 1 cup granulated sugar in the bowl of an electric mixer and mix with a paddle on medium or high speed until fluffy.

 Beat in the egg and vanilla extract until well combined. Add the dry ingredients slowly on a low speed and mix until just combined.

 Pour dough onto a sheet of plastic wrap. Press out flat and fold into a nice square envelope. Press out flat again and put to rest in the refrigerator for about an hour or until chilled through.

 Preheat the oven to 375 degrees. Pull the chilled dough out of the refrigerator. Take 1/4 of the dough and sprinkle with granulated sugar and roll out to 1/2 or 1/4 inch thick. Cut out shapes with a cookie cutter. Place on a silicone or parchment lined baking sheet and chill for for about 30 minutes.

 Bake for 7-10 minutes or until very lightly browned. Cool on a wire rack. Dust with confectioners sugar and serve!

 Try making these cookies with the Roasted Walnut, Pecan or Hazelnut Oils, also from La Tourangelle.