Cream sugar, butter and vanilla. Add powdered sugar, oil and eggs. Sift together (in a separate bowl) flour, salt, baking soda and cream of tartar. Slowly add to above, mixing until just combined.
Form rounded teaspoonfuls into balls and place on ungreased Heirloom Cookie Sheet. Wrap a moistened paper towel around a glass, dip in sugar (re-dipping for each cookie) and flatten ball of dough. Bake at 350 degrees for 11–13 minutes or until edges turn slightly brown. Remove immediately from cookie sheet and cool on wire rack.
Pecan Caramel Shortbread
Recipe by Becky Scarbettery