My herbs are doing great this year. My lemon basil was starting to flower so I thought I'd try making a cookie with it. They would be great on St. Patty's day because they are light green. The basil flavor is not overpowering and the icing adds just the right amount of sweetness. Think next time try these I wills use regular basil and lots of lemon zest and juice to see if they have a different taste.
printable
1 cup fresh basil leaves (or lemon-basil) I used lemon basil
1 cup sugar (divided)
1 stick unsalted butter, softened
1/2 cup sour cream
1/2 cup ricotta cheese
1 tbs. lemon zest
2 large egg
2 1\4 cups all-purpose flour
1 tsp baking powder
pinch salt
1/2 tsp vanilla extract
Preheat oven to 325
Pulse basil and 1/4 cup sugar in a food processor or blender until blended.
Beat butter at medium speed in mixer fitted with paddle attachment until creamy. Gradually add remaining sugar, beating well. Add lemon zest and egg, beating until blended. Gradually add flour and basil mixture and continue to beat until mixed.
Drop by large TBL on parchment lined cookie sheet. Bake for about 20-22 minutes until bottoms are brown. Ice when cool.
OR
Shape dough into 1-inch balls and place 2 inches apart on baking sheet lined with parchment or silpat. Flatten balls slightly with bottom of a glass dipped in sugar.
Bake at 325° for 20-22 minutes or until lightly browned. Remove to wire rack to cool completely.
These are really refreshing and would be great with a nice light summer dinner or large salad.
Thanks for taking time from your busy day to stop by. Have a wonderful day and Remember to Find the time to Do ALL the things YOU Love.
Donna
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