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Lemon-Basil Butter Cookies

Southern Living MAY 2001

  • Yield: 6 1/2 dozen


  • 1 cup fresh lemon-basil leaves*
  • 1 3/4 cups sugar, divided
  • 1 pound butter, softened
  • 1/4 cup lemon juice
  • 1 large egg
  • 6 cups all-purpose flour
  • Garnish: fresh basil sprigs


Process basil and 1/4 cup sugar in a food processor until blended.

Beat butter at medium speed with an electric mixer until creamy; gradually add remaining 1 1/2 cups sugar, beating well. Add lemon juice and egg, beating until blended. Gradually add flour and basil mixture, beating until blended.

Shape dough into 1-inch balls, and place 2 inches apart on lightly greased baking sheets. Flatten slightly with bottom of a glass dipped in sugar.

Bake at 350° for 8 to 10 minutes or until lightly browned. Cool on wire racks. Garnish, if desired.

* Plain fresh basil leaves may be substituted for lemon-basil leaves.


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Lemon-Basil Butter Cookies Recipe