Cream both sugars together with the margarine and oil. Add the eggs and beat until smooth. Add the flour, baking soda, cream of tartar, and vanilla. Beat until a smooth dough is achieved. Refrigerate 2 hours. Roll the dough into walnut sized balls and place on a cookie sheet. To
flatten the cookies, use a water glass with a textured bottom or the rough side of a meat pounder. Dampen the bottom of the glass or pounder with water and dip it in additional sugar. Press the sugar into the ball of dough and
flatten.