(function(i,s,o,g,r,a,m){i['GoogleAnalyticsObject']=r;i[r]=i[r]||function(){ (i[r].q=i[r].q||[]).push(arguments)},i[r].l=1*new Date();a=s.createElement(o), m=s.getElementsByTagName(o)[0];a.async=1;a.src=g;m.parentNode.insertBefore(a,m) })(window,document,'script','//www.google-analytics.com/analytics.js','ga'); ga('create', 'UA-42390681-2', 'auto'); ga('send', 'pageview');
Ingredients:
Preheat oven to 375º
2 C flour
½ tsp baking powder
½ tsp salt
⅔ C soft butter
1 C sugar
1 egg
1 tsp vanilla
1 Tbsp finely chopped lime peel
3 Tbsp chopped fresh cinnamon basil OR 1½ Tbsp dried cinnamon basil
1 C chopped pistachio nuts
Sift dry ingredients and set aside. Beat butter and add sugar, egg, vanilla, basil and peel gradually until fluffy. Beat and add dry ingredients 4 items at a time.
Fold in nuts. Turn dough on floured surface and divide into 4 portions. Make each roll 5” long and roll in plastic wrap. Chill overnight. Slice dough ⅛” thick and place 2 inches apart on ungreased cookie sheet. Bake 8-10 minutes, until lightly brown. Cool on wire racks. Store in airtight container.
(Herb Day 2010 hospitality table recipe)