These were good but not outstanding. I added about a cup less four just because the dough was getting so thick. I also iced them because they needed something else
Made these for an Herb Club, and liked them so much that I shared the recipe with a cousin known for her baking. They became her favorite cooky. The recipe can be made with whatever basil you have in your garden, with subtle difference of flavor. I've made with lemon basil on several occasions, and genovese or sweet basil on others.