Makes about 3 dozen
|3/4||teaspoon cream of tartar|
|1/2||teaspoon baking soda|
|1/4||teaspoon baking powder|
|1/2||teaspoon salt, preferably fine sea salt|
|3/4||cup (12 tablespoons) unsalted butter, softened|
|3/4||cup canola oil|
|3/4||cup granulated sugar|
|3/4||cup confectioners' sugar|
|2||teaspoons vanilla extract|
|Seed scrapings from a small vanilla bean|
|1 1/2||cups granulated sugar (for rolling)|
1. Sift the flour, cream of tartar, baking soda, baking powder, and salt onto a sheet of waxed paper.
2. In an electric mixer, cream the butter on moderate speed for 2 minutes. Slowly beat in the oil in a thin, steady stream. The mixture will be somewhat soupy at this point, and that's OK. On moderately low speed, blend in the 3/4 cup granulated sugar, beating for 1 minute; add the confectioners' sugar and beat for 1 minute more. Scrape down the sides of the mixing bowl often with a rubber spatula to keep the mixture even-textured.
3. On low speed, beat in the egg, egg yolk, vanilla extract, and vanilla seeds.
4. Add the flour mixture in 3 additions, beating just until each batch is absorbed.
5. Lay a long sheet of plastic wrap on the counter and transfer the dough. Press the dough gently to a thickness of about 1 inch. Enclose in the plastic wrap, then in a sheet of foil. Refrigerate the dough for 4 to 5 hours, or until firm enough to roll into balls. (The dough can be refrigerated for up to 2 days before baking.)
6. Set the oven at 375 degrees. Line 3 heavy baking sheets with parchment paper. If your sheets are not heavy, stack one directly on top of the other for baking.
7. Place the sugar for rolling in a wide bowl. Take up 2-level-tablespoon chunks of the chilled dough, and in your hands, roll the dough into balls. Roll them in sugar to coat lightly and place on the baking sheets, setting them 3 inches apart. Use a fork to flatten the cookies gently, making long, striated lines.
8. Bake the cookies for 13 to 15 minutes or until set and a medium-golden color all over. Let the cookies stand on the baking sheets for 1 to 2 minutes, then use a wide metal spatula to transfer them to wire racks to cool. Store in an airtight tin. Lisa Yockelson