Sift together flour, salt, baking soda, and cream of tartar, set aside.
Cream sugar, powdered sugar, and butter together until light.
Add egg, vanilla extract, and almond extract and beat until well-blended.
Sift dry ingredients into mixture alternately with corn oil, beginning and ending with dry ingredients; mix well after each addition.
Cover with aluminum foil and chill in freezer (yes, freezer) for 30-35 minutes.
While dough is chilling put extra sugar in small bowl (i.e. Pyrex custard bowl ), place folded damp paper towel on small plate, and place small flat-bottomed juice glass (no more than 1 3/4 inches in diameter) on damp paper towel.
Remove chilled dough from freezer and preheat oven to 350 degrees.
Shape dough into small balls about 1 inch in diameter (dough will be sticky).
Roll dough balls in sugar and place on ungreased cookie sheet.
Dip moistened bottom of juice glass in sugar and use it to press each ball into a flat cookie no less than 1/4 inch thick.
Sprinkle each cookie with a little additional sugar.

Bake each sheet individually at 350 degrees for 8 1/2-9 minutes
Remove from oven and immediately transfer cookies from cookie sheet onto cooling rack or sheet of freezer paper spread out on flat surface.