Lemon basil snaps with pistachio nuts
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Lemon basil snaps with pistachio nuts
  Lemon    Pistachio    Seasonings    Nuts    Biscuits    Grains  
Last updated 6/12/2012 1:21:53 AM. Recipe ID 54271. Report a problem with this recipe.
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      Title: Lemon basil snaps with pistachio nuts
 Categories: Biscuits, Desserts, Seasonings, Grains
      Yield: 1 Batch
 
      2 c  Flour
    1/2 ts Baking soda
    1/4 ts Salt
    3/4 c  Butter or margarine
           -- at room temperature
    3/4 c  Sugar
      1    Egg
      1 tb Grated lemon rind
      1 tb Lemon juice
    1/3 c  Chopped fresh lemon basil

MMMMM--------------------------TOPPING-------------------------------
    1/3 c  Finely chopped pistachios
      3 tb Sugar
 
  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.
 




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Recipe ID 54271 (Apr 03, 2005)

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