Cherry Sugar Cookies

FOR THE COOKIE DOUGH:
In a mixing bowl, using an electric mixer, cream the sugars, butter, oil, eggs, and vanilla.

Add the flour, salt, baking soda, and cream of tartar. Mix to combine.

Divide the dough into 4 cylinder shapes, each about 1-1/4 inches in diameter. Wrap in plastic wrap and chill until firm, about 2 hours.

FOR THE TOPPING:
Combine all the topping ingredients and set aside.

FOR THE COOKIES:
Preheat the oven to 350 degrees F.

Slice the chilled dough about 1/4-inch thick and place the slices on ungreased baking sheets about 1-1/2 inches apart. Using the back of a teaspoon, make a small depression in the center of each cookie and fill with about 1 teaspoon of the cherry topping.

Bake for 8 to 10 minutes or until golden. Cool on the baking sheets, then remove the cookies, using a spatula.