Lightly lemon-flavored, these delicate
sugary cookies won’t last long.
½ cup butter, softened
½ cup oil
½ cup granulated sugar (plus more for rolling cookies before baking)
½ cup powdered sugar
1 tbs lemon juice
½ tsp salt
½ tsp baking soda
2 ¼ cup flour
Zest of one lemon
Cream together the butter, oil and sugars. Add the egg and lemon juice.
Combine dry ingredients (including the lemon zest) and add to the creamed
butter mixture. Chill dough for at least two hours.
Preheat oven to 350 degrees. Take a heaping teaspoon of dough (about 1
inch size) and roll into sugar, place on parchment lined baking sheet and
bake for 6-8 minutes or until bottom and edges are just lightly browned.
Yields 3 ½ to 4 dozen cookies.