Line a large baking sheet with parchment paper. Set aside.

In the bowl of a stand mixer, cream butter and sugar until light and fluffy.

Add egg ,vegetable oil, vanilla and almond extracts and mix on low until well blended.

Add confectioners sugar, flour, baking soda and cream of tartar.

Continue to stir until well blended.

Cover dough with wax paper and chill in refrigerator for one hour.

Preheat oven to 350 degrees.

Scoop a tablespoonful of dough into a ball, roll in a shallow bowl full of sprinkles.

Place on prepared sheet, 2 inches apart because cookies will spread while baking.

Flatten cookie gently with the bottom of a glass dipped in bowl filled with some granulated sugar.

Bake at 350 degrees for 8 minutes for softer cookies and 11 minutes for crispier cookies.

Remove from oven and cool on wire rack.