Lemon basil cookies for the end of summer….flowers for the beginning of fall

I’ll be honest, the only reason why I saved this recipe was because sometimes I end up with an overwhelming amount of basil from the farm share.  That being said, this recipe way exceeded my expectations.  These are delicious.  Kind of a sweet and savory mixture which was really unique.  If you have any basil left over from the summer, consider making these today.  Enjoy!  And thanks for reading.

Ingredients
1 stick of butter, room temp.
6 oz. (3/4 cup, 1 tbsp) sugar
1 egg
1/2 tsp vanilla
zest of 1 lemon
2 tbsp chopped basil
7 oz. (1 3/4 cup) flour
1/2 tsp baking soda
1/2 tsp salt

(note: I’ve read that weight measurements tend to result in better tasting baked goods.  I don’t know how true that is, but for this recipe, the amounts for sugar and flour were kind of weird, so I did weigh them out)

Directions
1. Preheat the oven to 350 degrees F.

2. Cream the butter and sugar.  Add the egg, vanilla, lemon zest and basil.

3. Add the flour, baking soda and salt.  Mix well.

4. Spoon dough onto a lined baking sheet.

5. Bake for about 8 to 12 minutes.

Source: Branny Boils Over

Other summer news:  Look at this fun yellow watermelon I ended up with!  Not as strong tasting as a red watermelon, but a little bit sweeter.

And finally, I realize tomorrow is October, which means it is definitely fall by now.  Here is a picture of the cat attacking my fall tablescape.    I don’t think Sandra Lee would approve.

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