Lemon-Basil Pistachio Cookies

Baking Cookies Herbs

Holly Granger has perfected these unique cookies over the years. She mixes the dough by hand, as she feels that makes them more tender. Plus, no clean up of the mixer. We like that.

Photography By Teresa Blackburn | June 29, 2020

Ingredients

1 1/2 cups butter, melted
1 cup sugar, divided
2 eggs
2 generous tablespoons lemon zest
2 tablespoons fresh lemon juice
2/3 cup fresh basil leaves, sliced thinly
4 cups flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
2/3 cup chopped pistachios

Preparation

1. Combine butter and 1/2 cup sugar, stir well. Add eggs and beat by hand. Add lemon zest, lemon juice, and fresh basil. Mix together. Add flour, baking soda, and salt to egg mixture and mix by hand.

2. Cover and chill 1-2 hours (or up to 2 days). Preheat to 350F. Combine pistachios and remaining 1/2 cup sugar.

3. Scoop dough into 1 1/2 inch balls and roll in pistachio sugar mixture. Place on cookie sheets and flatten each with the bottom of a glass. Bake for 10-12 minutes. Makes 3 to 4 dozen.