These cookies are VERY tender, melt-in-your-
mouth type.
1 cp. powdered sugar
1 cp. butter or margarine
2 eggs, beaten
5 cps. flour
1 tsp. cream of tartar
1 cp. granulated sugar
1 cp. salad oil
2 tsp. vanilla
1 tsp. soda
1/4 tsp. salt
Combine all ingredients in a large mixer bowl.
Beat on med. speed until well mixed. Chill for
an hour. Roll bits of dough into small balls
(about 1/2" diameter). Press onto ungreased
cookie sheet with the bottom of a glass dipped
in sugar. Bake at 350 deg. for 10-12 min., or
until done but NOT brown. Makes 6 dozen.
Note: These also freeze very well. You can
tint it with food color for holidays.

THE ‘100’ COOKIE
1 cup margarine
1 cup brown sugar
1 cup white sugar
1 cup vegetable oil
1 egg
1 tsp. vanilla
3 1/2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp cream of tartar
1 cup oatmeal
1 cup Rice Krispies
Preheat oven to 350º
In a large bowl, cream margarine and brown and white sugars. Beat in oil, egg and vanilla. Sift flour, baking powder, baking soda and cream of tartar and add to oil mixture. Stir in oatmeal and Rice Krispies. Drop onto ungreased cookie sheet by rounded teaspoonfuls. Bake for 8 to 10 minutes.
Makes 6 to 7 dozen, or up to 100 small ones.
Note: These are a bit fragile when hot, but set up well and travel well. Dough may also be frozen in clean 6-ounce size frozen tube containers. Thaw in refrigerator. Slice into 1/4-inch thick slices when ready to bake.