Cream until fluffy:

1 cup sugar
1 cup powdered sugar
1 cup softened butter

Add and mix well:

1 cup oil
1 teaspoon lemon flavor
2 eggs

Stir in dry ingredients until well blended:

4 1/4 cups flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt

Refrigerate 2 hours or overnight.

Shape into 3/4"-1" balls. Place 2" apart on ungreased cookie sheet. Flatten with bottom of glass dipped in sugar.

Bake about 6 minutes until set but not brown.