Lemon Basil Cookies
A fresh twist on a classic cookie, blending citrusy lemon with aromatic basil. These lightly sweet cookies are simple to make and a great way to try herbs in a new way.
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Ingredients
- Flour 2 cups
- Baking soda 1/2 Tsp
- Salt 3 Tbsp
- Basil, chopped 1/3 cups
- Butter, softened 3/4 cup
- Granulated sugar, plus 3 Tbsp 3/4 cup
- Egg 1 egg
- Lemon zest 1 Tbsp
- Lemon juice 1 Tbsp
- Pistachios or walnuts, chopped and shelled 1/3 cup
Instructions
- Whisk together flour, baking soda, and salt. Set aside. In another bowl, with a mixer or spoon, cream the softened butter well. Add the sugar and cream well. Add the egg, mixing until just combined. Add the lemon zest, lemon juice, and basil next, and mix until just combined.
- Add the dry ingredients into the bowl with the wet ingredients in two additions, mixing between each.
- Form the dough into a slightly flattened disc and wrap in plastic wrap. Chill in the fridge for an hour, or in the freezer for 20 minutes.
- While the dough is chilling, prepare the topping and preheat the oven to 350°F. Shell and chop your nuts. Mix the pistachios & sugar in a small bowl.
- Shape the dough into small balls (about 1 tbsp each). Roll each ball in the sugar/pistachio mixture and place on a parchment paper-lined cookie sheet. Bake 10-12 minutes. Let cool a few minutes on pan before moving to a cooling rack.
Notes
Image Source: https://bluebowlrecipes.com/lemon-basil-cookies/
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