2 cup flour
1/2 tsp baking soda
1/4 tsp salt
3/4 cup butter or margarine - at room tempe, rature
3/4 cup sugar
1 egg
1 tbsp grated lemon rind
1 tbsp lemon juice
1/3 cup chopped fresh lemon basil
TOPPING
1/3 cup finely chopped pistachios
3 tbsp sugar
Sift together the flour, baking soda and salt. Set aside.
In a bowl, cream the butter and sugar until light and fluffy. Beat in
the egg, mixing until combined. Add lemon rind, lemon juice and
lemon basil. Stir in the dry ingredients, blending thoroughly. Wrap
and chill the dough for 1 hour or until firm.
Preheat oven to 350 F.
Shape the dough into 1" balls. Combine pistachio nuts with 3 tb.
sugar. Roll the balls of dough into the mixture until coated. Place
2" apart on ungreased baking sheets. Press cookies down with the palm
of hand to flatten them slightly. Bake 10 to 12 minutes or until
golden. Transfer to racks to cool.
Yield: About 5 dozen.
Recipe developed by Renee Shepherd and Fran Raboff. From 1992
"Shepherd's Garden Seeds" catalog. Pg. 51. Posted by Cathy Harned.
Serves: 1
Recipe Categories: Fruit; Nut
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