Greg DuPree
Active Time
20 Mins
Total Time
1 Hour 30 Mins
Yield
Serves 32 (serving size: 1 cookie)

If you can’t find Meyer lemons, use 1 teaspoon regular lemon zest. Take care not to underbake these cookies; they need to crisp up a bit in the oven.

How to Make It

Step 1

Preheat oven to 350°F. Whisk together flour and salt in a medium bowl. Set aside.

Step 2

Beat together butter, oil, vanilla, zest, and 3/4 cup powdered sugar in a large bowl with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Beat in egg yolk. Add flour mixture; beat on low speed just until combined. Stir in nuts.

Step 3

Shape dough into 32 balls (1 tablespoon each). Arrange dough balls 2 inches apart on 2 baking sheets lined with parchment paper. Bake at 350°F until set and lightly browned on bottom, 12 to 14 minutes. Cool on baking sheets set on a wire rack for 3 minutes. Transfer cookies directly to wire rack to cool completely.

Step 4

Place remaining 1/2 cup powdered sugar in a medium bowl. Gently roll cookies in sugar to coat. Store in an airtight container up to 3 days.

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