Thai basil cookies

Yield: 24 cookies

Measure Ingredient
½ pounds Unsalted Butter; at room temperature
10 tablespoons Sugar
1 \N Lemon; zest of
12 mediums Thai Basil Leaves
2 \N Egg Yolks
2 cups Flour
1 pinch Salt

Cream butter, sugar and lemon zest in the bowl of an electric mixer.

Finely chop basil and add to creamed mixture. Add egg yolks; beat in well. Add the flour and salt. Mix until just incorporated. Put dough between sheets of plastic wrap and flatten into a 1" thick disc.

Refrigerate overnight. (Dough may be frozen at this point.) Roll out dough on a floured board to about ⅛" thickness. Cut into 2" rounds with a cookie cutter and place on parchment paper lined cookie sheets. Bake ina 350øF oven 10-12 minutes, or until lightly browned.

Transfer to racks to cool.

Per Cookie: Calories: 130, Protein: 1 g, Carbohydrate: 13 g, Saturated Fat: 5 g, Cholesterol: 38 mg, Sodium: 13 mg.

Source: David Lebovitz of Monsoon. Typed by Katherine Smith

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