Amish Wedding Cookies

Amish Wedding Cookies 1 cup butter softened 1 cup vegetable, canola 1 cup granulated sugar 1 cup powdered sugar 2 large eggs 1 tsp. vanilla extract 2 tsp. almond extract 4 1/2 cups all-purpose flour 1 tsp. baking soda 1 tsp. cream of tartar granulated sugar for sprinkling In a large mixing bowl, beat the butter, oil, and sugars until combined. Beat in eggs and extracts. In a large bowl, whisk together flour, baking soda, and cream of tartar. Gradually add flour mixture to the butter mixture, beating until just combined after each addition. Do not overmix. Line baking sheets with parchment paper or silicone baking mats. Drop dough by teaspoonfuls onto baking sheets, about two inches apart. Flatten with a glass dipped in sugar. Sprinkle a little extra on top, if you'd like! Bake at 350 for 12-15 minutes, or until edges and bottoms are golden brown. Remove to wire racks to cool. Recipe Notes These are good for at least a week, but best within the first 3 days. After 3 days, they get crumbly and a bit on the drier side - still a delicious cookie though. These freeze really well! Iced or plain, they freeze beautifully.