1 C softened butter

1 C Lemon Fusion EVOO from The Tasteful Olive

1 C granulated sugar

1 C powdered sugar

3-3/4 C flour

1 tsp baking soda

1 tsp salt

1 tsp vanilla

1 tsp cream of tartar

1 tsp freshly ground nutmeg



1. Preheat oven to 375 degrees F

2. Cream butter and olive oil together until light and well blended.

3. Add the two sugars and beat until light in color, truly creamy.  Add the vanilla.

4. In bowl, whisk the soda, salt, cream of tartar and nutmeg into the flour.

5. Gradually add the flour mixture into the butter/sugar mixture, beating just until blended.

(a secret to this recipe is not to overwork the cookie dough...treat it gently and you will reap the rewards!)

6. Place 1 C sugar in flat container (pie pan will work).

7. With small ice cream scooper, sprayed with non-stick oil spray, shape balls of dough and drop them into the sugar. Make 10 at a time, to not overcrowd the pie plate.

8. With fingers, press on ball into the sugar, lift from pan and place sugared side up on ungreased cookie sheet.

9. Bake for 10-12 minutes. Cookies should just begin to turn a delicate light brown around the edges. Do not overbake.

Hints: Use a 1-1/2" scoop to shape the cookies. This size gives you approximately 6 dozen cookies. Persian Lime EVOO and Blood Orange EVOO from The Tasteful Olive also make incredibly delicious cookies. You can tint the dough an appropriate color if you wish.

recipe by Chef Kay Tucker