LEMON BASIL SNAPS WITH PISTACHIO NUTS

      Title: LEMON BASIL SNAPS WITH PISTACHIO NUTS
  Categories: Biscuits, Desserts, Seasonings, Grains
       Yield: 1 Batch
  
       2 c  Flour
     1/2 ts Baking soda
     1/4 ts Salt
     3/4 c  Butter or margarine
            -- at room temperature
     3/4 c  Sugar
       1    Egg
       1 tb Grated lemon rind
       1 tb Lemon juice
     1/3 c  Chopped fresh lemon basil
 
 MMMMM--------------------------TOPPING-------------------------------
     1/3 c  Finely chopped pistachios
       3 tb 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 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.
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