Yield
Makes about 3 dozen cookies

Elaine Doubleday is famous among her family and friends for making these unusually crisp, delicately flavored sugar cookies.

How to Make It

Step 1

In a large bowl, with a mixer on medium speed, beat 1/2 cup butter, granulated sugar, and powdered sugar until smooth. Add oil, egg, and vanilla and beat until well blended.

Step 2

In a medium bowl, mix 2 cups flour, baking soda, nutmeg, and salt. Stir into butter mixture, then beat until well blended. Cover bowl with plastic wrap and freeze until dough is firm, about 1 hour.

Step 3

Shape dough into 1-inch balls and place about 2 inches apart on buttered 12- by 15-inch baking sheets. Press each cookie with the lightly floured tines of a fork to flatten slightly.

Step 4

Bake cookies in a 350° regular or convection oven until edges are lightly browned, 8 to 10 minutes; if baking two sheets at once in one oven, switch their positions halfway through baking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.

Step 5

Nutritional analysis per cookie.

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