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Receta Lemon Basil Snaps With Pistachio Nuts

Name: Lemon Basil Snaps With Pistachio Nuts
Ingredients: 2 c. Flour; 1/2 tsp Baking soda; 1/4 tsp Salt; 3/4 c. Butter or possibly margarine at room temperature; 3/4 c. Sugar; 1 x Egg; 1 Tbsp. Grated lemon rind; 1 Tbsp. Lemon juice; 1/3 c. Minced fresh lemon basil; 1/3 c. Finely minced pistachios; 3 Tbsp. Sugar

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Ingredientes

2 c. Flour
1/2 tsp Baking soda
1/4 tsp Salt
3/4 c. Butter or possibly margarine at room temperature
3/4 c. Sugar
1 x Egg
1 Tbsp. Grated lemon rind
1 Tbsp. Lemon juice
1/3 c. Minced fresh lemon basil
1/3 c. Finely minced pistachios
3 Tbsp. Sugar

Direcciones

Sift together the flour, baking soda and salt. Set aside.
In a bowl, cream the butter and sugar till light and fluffy. Beat in the egg, mixing till combined. Add in lemon rind, lemon juice and lemon basil.
Stir in the dry ingredients, blending thoroughly. Wrap and refrigeratethe dough for 1 hour or possibly till hard.
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 mix till coated. Place 2" apart on ungreased baking sheets. Press cookies down with the palm of hand to flatten them slightly. Bake 10 to 12 min or possibly till golden brown. Transfer to racks to cold.
Yield: About 5 dozen.