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Lemon-Basil Snaps

Prep time 15 mins
Chill time 1 hr
Bake time 12 mins
Yield Makes 3 dozen
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

How to Make It

  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.