1 cup canola oil
1 cup sugar
1 cup confectioners’ sugar
1 teaspoon vanilla extract
1 3.4 ounce package instant pudding
4 cups all-purpose flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1. In a large bowl, cream butter, oil and sugars until light and fluffy. Beat in eggs, vanilla and dry pudding mix. Combine the flour, cream of tartar and baking soda; gradually add to the creamed mixture and mix well.
2. Drop by tablespoonfuls 2 inches apart on ungreased baking sheets. Flatten with a glass dipped in sugar.
3. Bake at 350˚ for 12-15 minutes or until lightly browned. Remove to wire racks to cool.