Total Time
25mins
Prep 15 mins
Cook 10 mins

this is a cookie from my hometown..North Manchester, IN...it is from a local woman who has a herb garden shop...wonderful cookie, the flavor becomes more pronounced as the cookies ripen...they taste best at room temperaure, though they freeze really well..this is a soft yellow cookie

Ingredients Nutrition

Directions

  1. Preheat oven to 350*.
  2. in a large mixing bowl, cream the granulated sugar and the shortening for 3 minutes.
  3. add the eggs and continue beting until blended.
  4. add the milk, mixing thoroughly.
  5. sift together the flour, baking soda, and salt.
  6. add to the mixture.
  7. add the juice, rind and vanilla.
  8. then stir in the basil by hand.
  9. drop by heaping tspfuls onto greased cookie sheet, approximately 2" apart.
  10. bake for 10-12 minutes or until the top springs back when touched with your finger.
  11. remove to wire rack to cool.
  12. to make the frosting, combine all the ingredients except the pistachio nuts in a mixing bowl.and beat until smooth --
  13. the frosting should be rather thick, add more sugar as needed.
  14. spread a generous smear of frosting on each cookie and sprinkle on some pistachio nuts.
  15. pack the cookies in tins or plastic containers, using wax paper to serperate layers -- .

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