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Wow Amazing!!! If you want something different, unique and elegant, these are the ones..I dbl made and 1/2 I did with Almonds and they too were just as good...Even the kids attacked them..:)
These were great. Made the recipe to the T, but only chilled them for 30 minutes. Drizzled a little white chocolate when they were done!
OMG; I loved these! I had a bumper crop of lemon basil, in my Aerogarden, and was looking for a way to use it, when I found your recipe. These cookies are so light and lemony, with the texture of a sand tart. I had quite a bit of the pistachio sugar left, so I froze it, for the next time I make these; and, believe me, there will be many "next times!" Thanks!
These are delicious! I LOVE fresh basil and have tons of it in my garden and I LOVE lemon. I took liberties with a couple things. I took fresh Genovese basil and roughly chopped it and added it to the food processor with the sugar and processed them together til the sugar was totally infused with the basil. Then I creamed it into the butter. I also used hazelnuts instead of pistachios (didn't have the latter on hand). I ground them up with the 3 tablespoons of sugar and a little more than 1/4 tsp. of pure lemon oil in the food processor to a fine powder and rolled the cookies in it before baking. I used a 1" small cookie scoop for uniformity and they baked up in exactly ten minutes. The result was delicious! This is a keeper! Thanks for sharing. ADDED NOTE: With the 1" cookie scoop, this recipe made 48 cookies.
I made these previously with lime basil and they were a huge hit. Very good and refreshing.