Lemon Basil Snaps With Pistachio Nuts Recipe




Lemon Basil Snaps With Pistachio Nuts Ingredients

2 cup flour
1/2 tsp baking soda
1/4 tsp salt
3/4 cup butter or margarine - at room tempe, rature
3/4 cup sugar
1 egg
1 tbsp grated lemon rind
1 tbsp lemon juice
1/3 cup chopped fresh lemon basil

TOPPING

1/3 cup finely chopped pistachios
3 tbsp sugar

A Recipe for
Lemon Basil Snaps With Pistachio Nuts

 

Nobody seems more obsessed by diet than our anti-materialistic, otherworldly, New Age spiritual types. But if the material world is merely illusion, an honest guru should be as content with Budweiser and bratwurst as with raw carrot juice, tofu and seaweed slime.

Edward Abbey



Herb Tip
Using Chives:
Both the leaves and flowers of the chive plant are used. With an appearance of long grass, simply snip the mild onion-flavored leaves when needed. While you can use chives fresh or frozen, this is one herb that will not dry well. Uses include soups, salads, eggs, vegetables, chicken, soft cheese spreads, butters, sauces and fish.




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Herb Tip
Using Parsley:
Only the leaves of the parsley plant are used to add a mild, fresh taste to most dishes. Both flat-leaf parsley (also called Italian Parsley) and curly-leaf varieties are available and are virtually interchangeable in dishes that call for parsley.




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Cookie Monster , character on "Sesame Street," U.S. children's television program


This is a recipe for Lemon Basil Snaps With Pistachio Nuts from the recipe cookbook of Recipes-to-go (Fruit)


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Proverb



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“Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life.”

Georges Blanc, Ma Cuisine des Saisons



Lemon Basil Snaps With Pistachio Nuts

You don't sew with a fork, so I see no reason to eat with knitting needles.

Miss Piggy, on eating Chinese Food






Lemon Basil Snaps With Pistachio Nuts Directions

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 combined. Add lemon rind, lemon juice and
lemon basil. Stir in the dry ingredients, blending thoroughly. Wrap
and chill the dough for 1 hour or until firm.

Preheat oven to 350 F.

Shape the dough into 1" balls. Combine pistachio nuts with 3 tb.
sugar. Roll the balls of dough into the mixture until coated. Place
2" apart on ungreased baking sheets. Press cookies down with the palm
of hand to flatten them slightly. Bake 10 to 12 minutes or until
golden. Transfer to racks to cool.

Yield: About 5 dozen.

Recipe developed by Renee Shepherd and Fran Raboff. From 1992
"Shepherd's Garden Seeds" catalog. Pg. 51. Posted by Cathy Harned.

Serves: 1

 

 

 

 

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