Lemon-Basil Snaps

Name: Lemon-Basil Snaps
Ingredients: 3/4 cup butter, softened; 3/4 cup sugar; 1 large egg; 1 tablespoon grated lemon rind; 1 tablespoon fresh lemon juice; 1/3 cup minced fresh lemon basil leaves*; 2 cups all-purpose flour; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/3 cup finely chopped pistachio nuts; 3 tablespoons sugar

11 ingredients

6 steps

Ingredients

3/4 cup butter, softened
3/4 cup sugar
1 large egg
1 tablespoon grated lemon rind
1 tablespoon fresh lemon juice
1/3 cup minced fresh lemon basil leaves*
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup finely chopped pistachio nuts
3 tablespoons sugar

Directions

1

Beat butter at medium speed with electric mixer until fluffy; add 3/4 cup sugar, beating well. Add egg and next 3 ingredients, beating until blended.
2

Combine flour, baking soda, and salt; gradually add to butter mixture, beating until blended. Cover and chill 1 hour.
3

Combine nuts and 3 tablespoons sugar in a shallow bowl.
4

Shape dough into 1-inch balls; roll in nut mixture, and place 2 inches apart on ungreased baking sheets. Flatten slightly with hands or bottom of a glass.
5

Bake at 350° for 10 to 12 minutes or until golden brown. Remove to wire racks to cool.
6

*Fresh sweet basil may be substituted.