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.



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!