Pudding Cookies

• 1          cup butter; softened
• 1          cup canola oil
• 1          cup sugar
• 1          cup confectioners’ sugar
• 2          eggs
• 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.