½cupunsalted butter(I used the real stuff, not margarine, this time)
½cuppowdered sugar
½cupgranulated sugar
1egg
1tablespoonvanilla
¼teaspoonalmond extract(optional)
⅛ - ¼teaspoonnutmeg(optional)
a scant ¼teaspoonbaking soda
¾teaspoonbaking powder
½teaspoonsalt
2cupsall-purpose flour
granulated sugar for rolling
Instructions
With an electric mixer, beat together oil, butter, and sugars until nearly smooth; a few small lumps are okay. Add egg, vanilla, almond extract, and nutmeg, and beat until incorporated. Add baking soda, baking powder, salt, and flour, and mix on low until smooth. Refrigerate dough for 2 hours.
Preheat oven to 350F. Grease 2 (or 3) baking sheets or line with parchment/Silpats. Scoop dough using a 1-tablespoon cookie scoop or spoons; roll gently into a ball, then coat with sugar.
Bake for 13 minutes, rotating the pans if necessary, for 13 minutes, until the edges are beginning to brown. (Don't have your bottom sheet too close to the heating coils or your cookies will spread a little too much.) Cool for 10 minutes before removing from the baking sheet. Once cool, store in an airtight container; if you want softer cookies, the recipe says to leave out overnight before storing.