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Lemon-Basil Snaps

Chilling the dough will help cookies hold their shape while baking. We don't recommend substituting dried basil in this recipe.

Southern Living NOVEMBER 2005

  • Yield: Makes 3 dozen
  • Prep time:15 Minutes
  • Chill:1 Hour
  • Bake:12 Minutes

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

Preparation

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.

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Lemon-Basil Snaps recipe

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