I love basil and I always try to have some growing nearby. Whether it be in a small container on my window sill during the winter or in my herb planters just outside my kitchen. Currently, I have an abundance that I am trying to use up before all of the Japanese beetles get to it all. While I can dry it or freeze it as pesto, I’m always trying to think of ways to use it fresh, since that’s the whole benefit of growing it! I actually have a bookmark especially for basil and this recipe has been there since last year.

I saw this on a friend’s blog and knew that I’d be trying these cookies this summer. I’ve been waiting and waiting to bake these as we’ve been experiencing high temperatures here in Maine. Seriously, 97 degrees is just a bit much for these parts and it’s been going on all summer. Unless it’s raining of course! So, finally I just decided to go for it! I made these one evening and don’t regret heating up the house one bit! I adore matching citrus with sugar cookies and then throw in a little basil and you are in for a treat! If you love basil, you’ll really appreciate that subtle flavor and frankly, if someone in your household doesn’t like basil or is freak out by the thought of an herb in their cookies, just don’t tell them! It is subtle and they probably wouldn’t be able to pick it out anyways! Tell them it’s mint and that the flavor didn’t pick up. Better yet, these are really good, so maybe tell them the truth so they stay away from your cookies!

Also, please don’t forget to vote for my Lobster “Roll” Cups on Smart Balance’s Facebook page! They are part of the “Battle of the Bloggers” recipe contest and you can be entered to win 1/5 prize packages from Calphalon and a year of products from Smart Balance!

Lemon Basil Sugar Cookies

Ingredients

•  4 oz (1 stick) butter, at room temperature
• 6 oz (3/4 cup plus 1 tablespoon) granulated sugar

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• 1 egg
• 1 tsp vanilla
• zest from 1 lemon
• 2 Tbsp finely chopped basil
• 7oz (1 3/4 cup) ounces all purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt

Pre-heat oven to 375 F. Line two baking sheets with parchment paper or a silpat.

In a stand mixer, cream the butter and sugar together until light and fluffy. Add the egg, vanilla, lemon zest, and basil until combined.

Add the flour, baking soda, and salt and mix until well combined.

Using a cookie scoop, I use a 2 tablespoon scoop, scoop the dough and place on the prepared baking sheet. Once all of the dough has been used, place the baking sheets into the refrigerator and chill for 10 minutes.

Bake for 10 to 12 minutes, you want to catch them before they get golden brown but make sure that they no longer have a glossy sheen to them.

Allow the cookies to cool on the baking sheets for a few minutes before moving them to a wire rack.

Yields approximately 21 cookies

Adapted from Branny Boils Over, originally from Chasing Delicious