Lemon-Basil Cookies
- 1 cup fresh lemon basil leaves*
- 1 3/4 cups sugar, divided
- 1 pound butter or margarine, softened
- 1/4 cup fresh lemon juice
- 1 large egg
- 6 cups all-purpose flour
- Sugar
- Process basil and 1/4 cup sugar in a food processor until blended.
- Beat butter at medium speed with an electric mixer until creamy; gradually add remaining 1 1/2 cups sugar, beating well. Add lemon juice and egg, beating until blended. Gradually add flour and basil mixture, beating until blended.
- Shape dough into 1-inch balls, and place 2 inches apart on lightly greased baking sheets. Flatten balls slightly with bottom of a glass dipped in sugar.
- Bake at 350u0b0 for 8 to 10 minutes or until lightly browned. Remove to wire racks to cool completely.
- *Regular Italian ('Genovese') basil may be substituted for lemon basil.
lemon basil, sugar, butter, lemon juice, egg, allpurpose, sugar
Taken from www.myrecipes.com/recipe/lemon-basil-cookies-0 (may not work)