Ingredients
1- 1/2 cup Sugar
1/2 cups Butter
1/4 cups Canola Oil
2 whole Large Eggs
1 teaspoon Baking Soda
2 teaspoons Cream Of Tartar
Method
Sources
📖
Recipe1M+
dataset
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Fluted tart pan — quiches, fruit tarts, savory tarts
Acid stabilizer for meringues, prevents sugar crystallization
Clean yolk-white separation — essential for meringues and custards
Pure sodium bicarbonate — leavening, tenderizing, Dutch-process cocoa
Achievable elevated desserts — laminated doughs, cakes, custards
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Fluted tart pan — quiches, fruit tarts, savory tarts
Acid stabilizer for meringues, prevents sugar crystallization
Clean yolk-white separation — essential for meringues and custards
Pure sodium bicarbonate — leavening, tenderizing, Dutch-process cocoa
Achievable elevated desserts — laminated doughs, cakes, custards
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mix the spice mixture ingredients separately in a dry bowl. set aside. preheat the oven to 350 degrees (f). for the cookies, cream the sugar and the butter in a bowl till fluffy. add the oil and the eggs one at a time. slowly add in the dry ingredients (minus the spice mixture) and let it form into a dough. make balls of dough and roll each in the spice mixture before placing it on a baking sheet. bake 10-12 minutes and cool before removing. ps. i didnt have cream of tartar once, and instead used baking powder to replace the baking soda and the tartar, and it tasted fine. pps. i also would recommend just making the whole dough in one go, you can always freeze the dough and pull it out anytime you like. a reviewer wrote that the cookie was bland and im not sure why! its subtle but you should still taste the flavors!