Tiny Sugar Saucers.

Even though temperatures were above 90 degrees last week, it didn't lessen my desire to bake and eat sweet things, unfortunately!  I made the dough for these during the day when it was hot, chilled the dough overnight and then baked them in the morning before the house warmed up too much so no one would yell at me :)

This recipe comes from Rebecca Rather's Pastry Queen book that I love.  She says the recipe makes 12 large cookies or 24 smaller ones, but I easily got 140 little cookies out of this amount of dough!  I love making little cookies, they're much more fun to eat.

You can add lemon zest to the dough or dip the baked and cooled cookies in chocolate, I decided to sprinkle them with coarse decorating sugar for a little sparkle.  Either way, these are amazingly tender and addictive cookies that everyone will love.

Tiny Sugar Saucers
Adapted from The Pastry Queen: Royally Good Recipes From the Texas Hill Country's Rather Sweet Bakery & Cafe
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup vegetable or canola oil
1/2 cup granulated sugar
1/2 cup confectioner's sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt

In a large mixing bowl, stir together the butter and oil until very light and creamy.  Add in the sugars and mix to combine, then stir in the egg and vanilla extract.

Add the flour, baking soda and salt all at once and stir until a smooth dough forms.  Cover the dough and chill for at least an hour or up to 2 days.

Preheat the oven to 350 degrees F. and line baking sheets with parchment paper.  Scoop out little teaspoon-sized balls of dough and flatten slightly, then sprinkle with coarse decorating sugar.  Bake until lightly golden brown around the edges, 8-10 minutes.

Let cool completely on a wire rack, then store airtight for up to 5 days.