Thai basil cookies
24 cookies
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Unsalted Butter; at room temperature |
| 10 | tablespoons | Sugar |
| 1 | Lemon; zest of | |
| 12 | mediums | Thai Basil Leaves |
| 2 | Egg Yolks | |
| 2 | cups | Flour |
| 1 | pinch | Salt |
Directions
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