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1 c. oleo
1 c. salad oil
1 c. sugar
1 c. powdered sugar
2 beaten eggs
1 tsp. vanilla
4 1/2 c. flour
1 tsp. cream of tartar
1 tsp. baking soda
1 tsp. salt

Cream oleo, salad oil, sugar and powdered sugar. Add
eggs and vanilla. Sift and blend in flour, cream of tartar,
soda and salt. Roll dough in small balls (about melon ball
size) and place on lightly greased cookie pan. Press balls
with glass dipped in cane sugar. Bake 8 to 10 minutes at 350 degrees.
These will keep for 2 weeks in Tupperware or tight container.
Makes 10 dozen.

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