Ingredients:
3 1/4 cup unsifted all purpose flour
1 cup plus 3 tablespoons unsifted cake flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon cream of tartar
1 teaspoon salt
3/4 teaspoon grated nutmeg
1/2 pound (2 sticks) unsalted butter, softened at room temp.
1 cup vegetable oil
2 cups unsifted Vanilla scented granulated (confectioners') sugar
1 extra large egg, at room temp.
2 extra large egg yolks at room temp.
2 teaspoons pure Vanilla extract
2 teaspoons milk, at room temp.

Lightly butter and flour 4 cookie sheets, or line the sheets with lengths of cooking parchment paper and set aside. Preheat oven to 375 degrees.

Sift the all-purpose flour, cake flour, baking soda, baking powder, cream of tartar, salt and nutmeg onto a sheet of wax paper.

Cream the butter in the large bowl of an electric mixer on moderate speed for 2 minutes. Add the oil and beat for 2 minutes. Blend in the granulated sugar and beat for 2 minutes. Add the confectioners' sugar and beat for 2 minutes. Blend in the vanilla bean scrapings, egg, egg yolks, vanilla extract and milk; beat 2 minutes. On low speed (or by hand), blend in the sifted dry ingredients in 3 additions, beating just until the particles of flour have been absorbed.

Form balls or logs from level tablespoons of dough and carefully fold them in the granulated sugar. Place the cookies 1 1/2 inches apart on the cookie sheets. If you have formed the dough into balls, flatten each ball with the tines of a fork, making a criss-cross pattern.

Bake the cookies, one sheet at a time, on the middle level rack of the oven for 10 to 20 minutes, or until pale golden and firm to the touch.

Cool for 20 minutes on cooling rack. Store in air tight container.