Basil Butter Cookies

Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

From Victoria magazine.

Ingredients Nutrition

Directions

  1. In a bowl sift flour, baking powder, and salt.
  2. Add the softened butter and blend until creamy.
  3. Blend in the almonds and basil.
  4. In another bowl beat together the egg yolk and sugar until fluffy.
  5. Add to the flour mixture and blend.
  6. Place in plastic wrap and refrigerate for 2 hours.
  7. Preheat oven to 350 and roll out dough between floured wax paper to 1/4 inch thick.
  8. Cut with 1 1/2" cutters and transfer to baking sheets.
  9. Bake 12-15 minutes and then allow to sit on baking sheet for 5 minutes before transferring to cooling racks.

Reviews

(2)
Most Helpful

These cookies are unique and tasty! For me, they are just short of being 5 stars due to the texture. Not quite cookie-like enough. As the other reviewer noted as well, they tend to get a little puffy and seem almost like biscuits (not quite but almost). We doubled the recipe and did add more sugar. Used brown sugar exclusively. Overall, a fun recipe to make and a yummy way to use basil at the end of the summer. Thanks for sharing!

Laughing in the Kitchen September 26, 2010

First the praise, then the problems. I think that basil is a delicious addition to cookies! This is the only dessert recipe I can find on 'Zaar that contains basil and I am thinking I may have to concoct one or two myself because it is just such a delicious addition! These cookies baked up very tender and soft with a wonderful delicate flavor and dainty texture. This is the first recipe I have made with almond meal and I must say I think it added tremendously to the tenderness of these. Now my problems- even after hours and hours in the fridge, my dough never got to the point where I could even fathom rolling it. No big deal, though- I just made balls with my hands. I recommend making disks, actually as these do rise quite a bit and turn out as little puffballs! I also recommend making your disks small for the same reason- they don't expand too much side to side as they do up. Now my second problem- they are really not very sweet. I think they need more sugar because with the basil they end up tasting quite biscuit-like rather than cookie-like. I rolled a few of my balls in sugar, which helped a lot, but I think the recipe needs to up the sugar too. All in all, though, these are tasty! I do recommend, although I would up the sugar, as I said and perhaps also roll in sugar or ice maybe and do not expect to use your cookie cutters! Thanks for the recipe- nice unusual cookies.

Roosie November 18, 2004

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