Preheat oven to 325 degrees F and line baking sheet with parchment paper or silicone mat.

In medium bowl, combine flour, walnuts salt and nutmeg.

In stand mixer, cream butter with coconut oil and sugar for 2 minutes using the paddle attachment. Stop occasionally to scrape down sides.

Add egg and beat one minute until creamy.

Add flour mixture to butter mixture and beat on low to combine. Cover with plastic wrap and refrigerate 20 minutes.

Once chilled, roll heaping Tbsp. dough into 1-inch ball. Place balls 1-1/2 inches apart on baking sheet.

Bake 30 minutes until lightly golden brown on bottom.

Let cookies cool on baking sheet 15 minutes, then transfer to cooling rack too cool completely before dusting.

To dust cookies, add powdered sugar to large bowl and drop cookies in sugar to coat. Turn them over with a spoon to cover both sides.

Store in airtight container up to 5 days.