Line 2 baking sheets with parchment paper
Whisk flour, baking powder and salt in a medium bowl
In a large bowl, beat the granulated sugar and lemon zest with a mixer, on medium speed until well blended, about 1 minute
Add the olive oil and butter and beat until light and fluffy, 3-4 minutes. Add the
Beat in the vanilla and lemon extracts and egg until combined
Reduce the mixer speed to low and beat about half the flour mixture until just incorporated
Add the remaining flour mixture and increase speed to medium and beat until well combined. Add
Refrigerate the dough until slightly firm, but scoopable, 30 minutes to one hour
Preheat oven to 350 degrees. Scoop 1 TBSP dough and form a ball, generously coat in sugar
Arrange on prepared sheets about 2 inches apart (these do spread) Bake, watching carefully, 11-13 minutes until edges are golden brown. . Let cool 10 minutes on baking sheets before placing on the rack.
