Basil, Lime, and Pistachio Cookies

Recipe by Bridget Leigh
READY IN: 40mins
YIELD: 24 cookies




  • Sift together flour, baking powder, and salt. Set aside.
  • In large mixing bowl, beat butter at medium speed until light. Gradually beat in sugar; add the egg, vanilla, basil and zest, beating until very light and fluffy.
  • At low speed, mix in the dry ingredients in three or four additions. Add chopped nuts.
  • Turn dough out onto a lightly floured surface and divide in half. Shape each half into a roll 6-7" long. Wrap in plastic wrap and refrigerate until firm (approx. 8 hours). (Rolled dough may also be frozen. Thaw frozen dough briefly before baking.).
  • Preheat oven to 375 degrees F. Cut the dough into 1/4" slices and place onto an ungreased baking sheet about 2 inches apart. Sprinkle lightly with coarse sugar.
  • Bake 8-10 minutes or until lightly browned. Immediately remove from baking sheet and cool on a rack.