Lemon Basil Snaps with Pistachios

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Book Description

Two of the best-known names in the herbal field teamed up to create this beautiful collection of 150 simple yet elegant recipes - everything from appetizers to entr,es to desserts

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The Herbal Palate Cookbook

Authors: Maggie Oster

Date: January 1998

ISBN: 1580170250

Publisher: Storey Publishing, LLC

Paperback

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Lemon Basil Snaps with Pistachios
Recipe from: The Herbal Palate Cookbook
by Maggie Oster
Cookbook Heaven at Recipelink.com

Reading the Shepherd's garden seeds catalog is a pleasure in itself, but it also offers tempting recipes that focus on vegetables and herbs. These and other recipes have been collected in several cookbooks, including More Recipes from a Recipe Garden. Among the delectable ideas from authors Renee Shepherd and Fran Raboff is this buttery cookie, tart with lemon and spicy with basil. If lemon basil is unavailable, use plain basil instead.

Yield: 4 dozen cookies

2 cups unbleached or all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) butter, at room temperature
3/4 cup plus 3 tablespoon sugar
1 large egg, or 1/4 cup egg substitute
1 tablespoon minced zest of lemon
1 tablespoon lemon juice
1/3 cup minced fresh lemon basil leaves
1/3 cup finely chopped, shelled pistachio nuts

Sift flour, baking soda, and slat into a large bowl. In another bowl, cream the butter and 3/4 cup sugar until light and fluffy. Beat in the egg or egg substitute. Add the lemon zest, lemon juice, and lemon basil. Gradually add flour mixture to creamed mixture, mixing well after each addition. Cover and refrigerate for 1 hour, or until mixture is firm.
Heat oven to 350 degrees F. In a small dish, combine pistachios with 3 tablespoons sugar. Shape the chilled dough into 1-inch balls. Roll the balls in sugar-nut mixture until coated. Place 2 inches apart on ungreased baking sheets. Flatten cookies slightly with the palm of your had. Bake for 10 to 12 minutes, or until golden. Transfer to racks to cool.

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