Lemon-Basil Snaps

Southern Living
Lemon-Basil SnapsRecipe
Chilling the dough will help cookies hold their shape while baking. We don't recommend substituting dried basil in this recipe.
Makes 3 dozen


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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


Prep: 15 Minutes
Chill: 1 Hours
Bake: 12 Minutes

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.

Combine flour, baking soda, and salt; gradually add to butter mixture, beating until blended. Cover and chill 1 hour.

Combine nuts and 3 tablespoons sugar in a shallow bowl.

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.

Bake at 350° for 10 to 12 minutes or until golden brown. Remove to wire racks to cool.

*Fresh sweet basil may be substituted.

Created date

October 2005