Tuesday, July 03, 2012

lemon-basil-ginger snaps

My search for a summertime cookie has led me here.

3/4 cup butter, room temperature3/4 cup sugar
1 large egg
1 tablespoon lemon zest
1 tablespoon fresh lemon juice
1/4 cup crystallized ginger, chopped fine
Cream butter until fluffy; add sugar and let the mixer run for about five minutes. Add the egg and beat until mixed well. Add the other three ingredients and mix until everything is combined.
2 cups flour
1/3 cup fresh basil, julienned
1/2 teaspoon baking powder
1/4 teaspoon salt
 Put the julienned basil in a food processor and chop it into fine pieces. add 1/4 cup of flour to basil and combine until it creates a green flour. Whisk that in with the rest of the flour and the other dry ingredients. Add to the butter mixture a little bit at a time, mixing until combined.
1/2 cup lemon sugar (I found it at Whole Foods)
Using a one ounce cookie scoop, drop the cookies into the sugar and roll until they are covered. Put them on a cookie sheet and press them down lightly with your hand. Bake at 350 for twelve minutes. Makes about three dozen.

Peace,
Milton


2 Comments:

Leah said...

So glad to receive Don't Eat Alone and these cookies are wonderful....

Edible Walls said...

I made these cookies last night using fresh Red Rubin basil from the garden. It gave the cookies pretty red sprinkles. I also used fresh ginger from the garden rather than crystallized ginger (about 1tsp peeled and grated). Really delicious and a great way to use our bountiful basil supply. Thanks!