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