Ingredients for Lemon Basil Cookies With Pistachios
- 1 cup (2 sticks) unsalted butter, softened
- Granulated Sugar
- 1 large egg
- Zest of 1 lemon
- Fresh Lemon Juice
- Lemon Basil
- All Purpose Flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- Pistachios
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How to Make Lemon Basil Cookies With Pistachios
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream together 1 cup (2 sticks) unsalted butter and ¾ cup granulated sugar in a large bowl using an electric mixer until light and fluffy.
- Beat in 1 large egg, the zest of 1 lemon, 2 tablespoons lemon juice, and 2 tablespoons finely minced fresh basil until well combined.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Cover the dough and chill in the refrigerator for at least 1 hour (or up to 24 hours).
- In a small bowl, combine ½ cup shelled pistachios (roughly chopped) and 3 tablespoons granulated sugar.
- Roll the chilled dough into 1-inch balls. Roll each ball in the pistachio-sugar mixture, ensuring it's evenly coated.
- Place the coated dough balls onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Gently flatten each cookie to about ½-inch thickness using the bottom of a glass or measuring cup.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
21g
Fat
12g
Carbs
3g
