Sugary Shortbread Cookies

Ingredients:

• 1 cup unsalted butter (softened to room temp)
• 1 cup vegetable or canola oil 
• 1 cup white sugar
• 1 cup icing sugar
• 3 eggs
• 1 tsp vanilla extract
• 1 tsp almond extract
• 1/2 tsp salt
• 1 tsp baking soda
• 1 tsp cream of tartar
• 5 cups of all purpose flour
• Jar of maraschino cherries

Directions:

1. Preheat oven to 350F.
2. Cream butter and oil until thoroughly combined. 
3. Whisk together white sugar and icing sugar. Add to butter/oil mixture and beat until creamy.
4. Whisk the eggs lightly together in a separate, small bowl. Add beaten eggs to the bowl with the sugar and butter mixture and beat until fluffy.
5. Add the vanilla and almond extract.
6. Whisk flour, cream of tartar, baking soda and salt together in a separate bowl, then gradually add flour mixture to egg/sugar/butter mixture. 
7. Cream together until completely combine (may be a bit crumbly, but should still be moist.
8. Form into small balls. I used a rounded 1/2 TBSP measure to get them a consistent size. Press them down a bit with the bottom of a glass dipped in sugar (if not using maraschino cherries, can use colored sugar.)
9. Cut the cherries in two and rinse off the juice. Pat them dry on a paper towel and slightly push a half cherry into the middle of the raw cookie.
10. Bake in oven for 10 to 15 minutes. The edges of the cookies should be a very light golden color.
11. Remove from tray with spatula and cool on a rack. Store in an airtight container when completed.