2. Beat sugars, butter, oil, lemon juice, vanilla and almond extract in large bowl with electric mixer at medium speed until smooth.
3. Combine flour, cream of tartar and baking soda in separate large bowl; gradually beat into butter mixture until stiff dough forms.
4. Drop dough by rounded tablespoonfuls 2 inches apart onto prepared cookie sheets; flatten slightly with fork. Bake 20 minutes or until edges are lightly browned. Cool 1 minute on cookie sheets; remove to wire racks to cool completely.
Lemon Melts
