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Lemon-Basil Cookies

Lemon-Basil Cookies

Southern Living APRIL 2004

  • Yield: Makes 6 1/2 dozen


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


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 balls slightly with bottom of a glass dipped in sugar.

Bake at 350° for 8 to 10 minutes or until lightly browned. Remove to wire racks to cool completely.

*Regular Italian ('Genovese') basil may be substituted for lemon basil.


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Lemon-Basil Cookies recipe