Preheat oven to 375º
2 C flour
½ tsp baking powder
½ tsp salt
⅔ C soft butter
1 C sugar
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)