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