Ingredients
12 cup butter, softened
12 cup vegetable oil
12 cup sugar
1 large egg
12 teaspoon vanilla extract
2 13 cups all-purpose flour
12 teaspoon baking soda
12 teaspoon cream of tartar
Method
Sources
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Recipe1M+
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Recipe1M+
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Pure vanilla extract — everyday baking, custards, frosting
Grade A bourbon vanilla beans for custards, ice cream, extracts
Individual cups for perfectly shaped poached eggs
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Neutral spirit for homemade vanilla extract — split beans, wait 8 weeks
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Pure vanilla extract — everyday baking, custards, frosting
Grade A bourbon vanilla beans for custards, ice cream, extracts
Individual cups for perfectly shaped poached eggs
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Neutral spirit for homemade vanilla extract — split beans, wait 8 weeks
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in a mixing bowl, cream butter, oil and sugars; add egg and vanilla and mix. combine flour, baking soda and cream of tartar in a separate bowl; gradually add to the creamed mixture. chill for several hours or overnight (i've made these and have only chilled them for 2 hours and they turned out fine, however when i've chilled them for several hours they were perfection! ). drop by rounded teaspoonfuls 2-inches apart onto ungreased baking sheets. flatten with a fork dipped in flour; sprinkle with sugar. bake at 350 for 12-15 minutes or until lightly browned. cool on wire racks.