Lemon Basil Butter Cookies with Toasted Pine Nuts
Lemon basil is certainly a flavor combination that has been done before; however, this particular lemon basil dessert was inspired by Master Chef Junior. I was watching a marathon of Master Chef Junior during the blizzard last week and Logan (the winner of season 2) created a lemon basil cupcake. I just couldn't stop thinking about the light and refreshing smell of fresh basil and grated lemon peel. Once the snow cleared, I was at the grocery store buying a whole bag of lemons with hopes of creating this cookie!
The cookie itself is lightly sweetened, buttery and has a bit of crunch to it. The lemon and basil flavors are subtle and refreshing. Certainly do not under bake this cookie. It's magic is in it's crisp outside and soft center.
Lemon Basil Butter Cookies with Toasted Pine Nuts
Makes about 20 cookies
1 1/2 sticks of unsalted butter (12 tbsp)
1/2 cup of sugar
1 1/2 cups of all purpose flour (187.5 grams)
1 tbsp lemon juice
3 tsp grated lemon peel
2 tsp vanilla extract
1/2 tsp salt
1 large egg
5-6 basil leaves, minced
1/4 cup toasted pine nuts
Preheat the oven to 350 degrees. Combine the flour and salt in a medium bowl. Cream the butter and sugar until light and fluffy – about 5 min. With the mixer on low, add the egg, vanilla, lemon juice and lemon peel. Mix until combined. Gradually add the flour mixture and mix until just combined. Finally, stir in the basil leaves and toasted pine nuts. Scoop the cookies onto a cookie sheet and lightly press down on the cookie, leaving it slightly flattened. Bake until bottoms are lightly browned about 15-18 minutes.
