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Lemon Basil and Pistachio Nut Snaps    Print

2 cups flour
1/2 tsp baking soda
1/4 tsp. salt
3/4 cup butter, at room temperature
3/4 cup sugar
1 egg
1 T grated lemon zest
1 T lemon juice
1/3 cup chopped fresh lemon basil

1/3 cup finely chopped pistachio nuts
3 T sugar

Sift together the flour, baking soda, and salt. Set aside. In a bowl cream the butter and sugar until light and fluffy.  Beat in the egg, mixing until just combined. Add lemon zest lemon juice and lemon basil. Stir in the dry ingredients, blending thoroughly.  Wrap and chill the dough for 1 hour or until firm. Meanwhile, preheat the oven to 350 degrees.

Shape the dough into 1-inch balls. combine nuts with 3 tablespoons sugar. Roll the balls of dough in sugar-nut mixture until coated. Place 2 inches apart on ungreased baking sheets. Flatten cookies slightly with the palm of hand. Bake 10 to 12 minutes or until golden. Transfer to racks to cool.

Makes about 5 dozen

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