Lemon Basil Cookies With Pistachios Recipes

Steps:

• Beat butter on medium using an electric mixer untilfluffy; add 3/4 cup sugar,beat well.
• Add egg, lemon rind, lemon juice, and minced basil, beat until blended.
• Mix together flour, baking soda, and salt; gradually add to the butter mixture, beating until blended.
• Cover and chill 1 hour.
• Mix together nuts and the 3 Tbsp sugar.
• Roll dough into small balls (about 1" diameter), then roll each ball into the nut sugar mixture.
• Place onto ungreased baking sheets.
• Flatten each cookie using the bottom of a glass (if dough sticks to glass, dip it into some extra sugar first).
• Bake in a preheated 350 F oven for about 10-12 minutes or until light golden brown.
• Allow to cool on wire racks.

Steps:

• Preheat oven to 375.
• Cookies:.
• In a medium bowl combine the flour, baking powder, and salt. Set aside.
• Combine sugar and roughly minced basil in food processor. Process/pulse until basil is thoroughly incorporated with sugar.
• Using an electric mixer beat the butter with the basil sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients. Chill dough for 1 hour.
• Line 2 baking sheets with parchment paper. Scoop cold dough (about 2 tablespoons, more or less) and roll into ball and flatten lightly with bottom of a glass. If sticking occurs, dip bottom of glass in water then granulated sugar then proceed.
• IF USING HAZELNUT SUGAR/LEMON TOPPING: Make as described below, then continue to bake for 12-15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes. Using optional topping, you will omit the glaze.
• GLAZE:.
• Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.
• HAZELNUT SUGAR/LEMON TOPPING:.
• Take hazelnut, sugar and lemon zest OR lemon oil and process in food processor to a fine powder. Take dough, form into balls and roll in mixture and flatten with the bottom of a glass. Proceed to baking instructions.

Steps:

• To make crust, preheat oven to 350 degrees. Line an 8-inch square pan with parchment paper (if using foil, lightly butter it). Place flour, sugar and salt in a food processor and pulse a few times. Add butter and process until well combined. Stir in chopped pistachios. Firmly press mixture into the bottom of the lined pan using the flat bottom of a glass or measuring cup (if it sticks, place a piece of parchment paper on the dough before pressing). Bake until lightly browned, about 20 minutes.
• Meanwhile, whisk together the filling ingredients. When the crust is baked, pour the filling into the pan and bake until set, about 20 minutes. Let cool completely. Sprinkle with confectioners' sugar and cut into 2-inch squares.

Steps:

• Preheat oven to 350. Cream butter & creamcheese, add yolk & lemon juice. Blend in cake mix, stir in coconut, nuts, basil, & zest. Drop dough on cookie sheet and press with the bottom of a glass dipped in sugar. Bake 10-15 minutes