Lemon basil snaps with pistachio nuts
1 Batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Flour |
| ½ | teaspoon | Baking soda |
| ¼ | teaspoon | Salt |
| ¾ | cup | Butter or margarine at room temperature |
| ¾ | cup | Sugar |
| 1 | Egg | |
| 1 | tablespoon | Grated lemon rind |
| 1 | tablespoon | Lemon juice |
| ⅓ | cup | Chopped fresh lemon basil |
| ⅓ | cup | Finely chopped pistachios |
| 3 | tablespoons | Sugar |
Directions
TOPPING
Sift together the flour, baking soda and salt. Set aside.
In a bowl, cream the butter and sugar until light and fluffy. Beat in the egg, mixing until combined. Add lemon rind, lemon juice and lemon basil. Stir in the dry ingredients, blending thoroughly. Wrap and chill the dough for 1 hour or until firm.
Preheat oven to 350 F.
Shape the dough into 1" balls. Combine pistachio nuts with 3 tb.
sugar. Roll the balls of dough into the mixture until coated. Place 2" apart on ungreased baking sheets. Press cookies down with the palm of hand to flatten them slightly. Bake 10 to 12 minutes or until golden. Transfer to racks to cool.
Yield: About 5 dozen.
Recipe developed by Renee Shepherd and Fran Raboff. From 1992"Shepherd's Garden Seeds" catalog. Pg. 51. Posted by Cathy Harned.