Method

Prep

• Bring butter to room temp

Make the dough

• In a small bowl, whisk together dry ingredients
• In a medium mixing bowl using a spatula/wooden spoon, cream the butter, sugar, and oil together
• Smear in one egg with the spatula
• Switch to a whisk, add the egg and extracts
• Whisk until light and fluffy
• Add dry ingredients, switch back to the spatula, and mix the dough until you can’t see any more flour
• Add nuts and mix in
• Cover in contact with plastic
• Refrigerate for 30 minutes

First Bake

• Divide dough into 2
• Transfer one half onto plastic wrap
• Shape into a log ~4” wide, and ~1 1/2” tall, however long it ends up being
• Transfer onto a silicon mat lined baking sheet
• Do the same shaping with the other half and transfer onto the sheet
• Bake at 350F for 30 minutes
  • should look lightly golden around the edges
• Let cool for 15 minutes
• Using a serrated knife, cut on an angle about 3/4” wide

Second Bake

• Transfer cookies to a silpat lined baking sheet
• Bake at 325 for 12 minutes
• Flip cookies
• Bake at 325 for ~20 minutes
  • done when golden and crunchy all the way through
• Cool completely on a wire rack