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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Chilling the dough will help cookies hold their shape while baking. We don't recommend substituting dried basil in this recipe. Ingredients:
3/4 cup butter, softened |
3/4 cup sugar |
1 large egg |
1 tablespoon grated lemon rind |
1 tablespoon fresh lemon juice |
1/3 cup minced fresh lemon basil leaves |
2 cups all-purpose flour |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1/3 cup finely chopped pistachio nuts |
3 tablespoons sugar |
Directions:
1. Beat butter at medium speed with electric mixer until fluffy; add 3/4 cup sugar, beating well. Add egg and next 3 ingredients, beating until blended.
2. Combine flour, baking soda, and salt; gradually add to butter mixture, beating until blended. Cover and chill 1 hour.
3. Combine nuts and 3 tablespoons sugar in a shallow bowl.
4. Shape dough into 1-inch balls; roll in nut mixture, and place 2 inches apart on ungreased baking sheets. Flatten slightly with hands or bottom of a glass.
5. Bake at 350° for 10 to 12 minutes or until golden brown. Remove to wire racks to cool.
6. *Fresh sweet basil may be substituted.
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