Lemon Basil Cookies
1 cup of fresh lemon-basil leaves
1 3/4 cups of sugar (divided)
1 pound butter (softened)
14 cup lemon juice
1 large egg
6 cups all-purpose flour
Fresh basil sprigs
Basil and 1/4 cup of sugar process in food processor until blended.
Using and electric mixer beat butter until creamy, gradually adding remaining sugar 1 1/2 cups. Continue beating and add lemon juice and egg. Beat until blended. Gradually add flours and basil mixture. Beat until blended.
Shape dough into 1-inch balls, and place 2 inches apart on a lightly greased baking sheet. Slightly flatten with bottom of glass dipped in sugar.
Bake at 350 for 8-10 minutes or until lightly browned. Coot on wire racks. Garnish with basil leaves.
Recipe courtesy of Emma Fairbrass..