Tea cookies

1. Cream oleo, eggs, sugars, vanilla, and oil until mixture is very light and fluffy. You will probably need to use an electric mixer to achieve this consistency. Turn your mixer to a low speed and gradually incorporate the flour, salt, and soda. At this point you may use a pastry bag or dough shooter to place cookies on an ungreased cookie sheet or chill dough for thirty minutes then roll into one inch balls. Always flatten each cookie before baking. Use an object that is both flat and smooth on the bottom underside, such as a glass or measuring cup. Grease the bottom underside lightly and dip into a bowl of granulated sugar. Press each cookie flat and don’t forget to dip the object in sugar before flattening the next cookie. Bake in a preheated oven at 350, until lightly browned. They should be still quite pale. Remove after cooling briefly, then serve or store for later.