Lemon Basil Cookies With Pistachios Food
LEMON BASIL COOKIES WITH PISTACHIOS
Make and share this Lemon Basil Cookies With Pistachios recipe from Food.com.
Provided by HeatherFeather
Categories Dessert
Time 1h40m
Yield 36 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 88, Fat 4.5, SaturatedFat 2.5, Cholesterol 16, Sodium 63, Carbohydrate 10.9, Fiber 0.3, Sugar 5.3, Protein 1.2
LEMON RICOTTA BASIL COOKIES
If you love lemon and basil, you'll love these cookies. The ricotta keeps them nice and moist. Adapted and tweaked from a Giada de Laurentiis recipe. She didn't use basil, but I thought they screamed for it! Depending on your cookie scoop or spoon size, you can expect to get about 36-40 cookies out of this. This cookie is more cake-like and is not a crisp cookie.
Provided by Citruholic
Categories Drop Cookies
Time 30m
Yield 40 cookies, 40 serving(s)
Number Of Ingredients 16
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.
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LEMON BASIL SHORTBREAD COOKIES - A BEAUTIFUL PLATE
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- In a small food processor, combine the granulated sugar, lemon zest, and basil leaves. Pulse and process until the sugar is very fragrant and resembles wet sand, and the basil pieces are very, very small. The sugar will be lime green in color. Set aside two tablespoons of the lemon basil sugar in a small bowl for dusting the cookies during baking – cover with plastic wrap to prevent the sugar from clumping.
- In the bowl of a stand mixer, fitted with paddle attachment, cream the butter and salt over medium speed for until smooth and creamy. Add the remaining lemon basil sugar to the bowl with the butter, and beat over medium-low speed for 2 minutes, or until fluffy. Scrape down the bowl once or twice with a spatula to ensure that all of the ingredients are evenly incorporated.
- On low speed, add the flour in two additions, mixing over low speed until the flour is just absorbed, scraping down the bowl once or twice. The dough will be shaggy and loose.
- Scrape the dough onto a clean work surface. Using the “fraisage” technique, use the heel of your hand to press down and ‘smear’ the dough onto the countertop. Push back together and repeat until smooth and the dough comes together. Using a bench scraper (preferably one with a ruler for measuring), press the block of dough into a 5-inch square block. Wrap tightly in plastic wrap and refrigerate for 2 hours, or until firm.
LEMON BASIL COOKIES - BLUE BOWL
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5/5 (16)Total Time 32 minsCategory CookiesCalories 102 per serving
- Make the cookie dough: Whisk together flour, baking soda, and salt. Set aside. In another bowl, with a mixer, cream the softened butter well. Add the sugar and cream well. Add the egg, mixing until just combined. Add the lemon zest, lemon juice, and basil next, and mix until just combined. You can add a handful or two of the chopped pistachio nuts here to the dough for extra OOMPH (I like to do this). Add the dry ingredients into the bowl with the wet ingredients in two additions, mixing between each. Form the dough into a slightly flattened disc and wrap in plastic wrap. Chill in the fridge for an hour, or in the freezer for 20 minutes.
- Make the topping: While the dough is chilling, prepare the topping and preheat the oven to 350 degrees. Shell and chop your pistachios - you can chop them with a knife or throw them in a food processor and pulse until you have small chunks - don't pulse them into a powder. Mix the pistachios & sugar in a small bowl.
- Bake: Shape the dough into small balls (about 1 tbsp each). Roll each ball in the sugar/pistachio mixture and place on a parchment paper-lined cookie sheet. Bake 10-12 minutes. Let cool a few minutes on pan before moving to a cooling rack.
- Serve + Store: Enjoy immediately! Once cooled, store in an airtight container at room temperature for 5-6 days. Make ahead: Cookie dough can be made ahead and refrigerated for 1 day before baking. Dough can also be frozen for up to 3 months. Move to the fridge the day before you plan to bake the cookies so the dough can soften a bit, but still stays chilled.
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