Lemon Basil Snaps With Pistachio Nuts Recipe
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Lemon Basil Snaps With Pistachio Nuts Recipe
Lemon Basil Snaps With Pistachio Nuts Ingredients:
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
Lemon Basil Snaps With Pistachio Nuts Preparation:
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.
| “In America we eat, collectively, with a glum urge for food to fill us. We are ignorant of flavour. We are as a nation taste-blind.” | | a nation taste-blind.” M.F.K. Fisher |
| “Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.” | | Pearl Buck (1892-1973) American Nobel Prize winning author. |
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