Herb Recipe for Cinnamon Basil Cookies

Recipe For Cinnamon Basil Cookies - Smell Great, Taste Great, With A Hint Of Natural Ingredients

2 cups all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
2/3 cup butter, softened
1 cup sugar
1 egg
1 tsp. vanilla
3 tbsp. fresh cinnamon basil leaves, chopped
1/2 tsp. lime zest
1 cup pecans, chopped


Sift together the flour, baking powder and salt; set aside.
In a large mixing bowl, beat butter at medium speed until light.
Gradually beat in sugar; add egg, vanilla, basil and lime zest, beating until light and fluffy.
At a low speed, beat in dry ingredients in 3 or 4 additions. Mix in chopped pecans.
Turn out dough onto lightly floured surface; divide in half. Shape each half into a roll 6 or 7 inches long. Roll in plastic wrap and chill until firm. Dough may be frozen.
Preheat oven to 375 degrees. Slice dough into 1/8-inch slices and place them 2 inches apart on ungreased cookie sheets and bake until golden brown, about 10 minutes.

- Contributed by Janis Prestridge


HERBanite Recipe of the week for July 16th, 2007 (275 days until Herb Fest 2008)- Provided by Patti Dolan, HERBanite #2
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Basil Pesto ~

3 cups basil leaves only, washed and dried

3 medium cloves of garlic

½ cup of raw pine nuts or walnuts

Juice of ½ lemon

3/4 cup Parmesan, loosely packed and FRESHLY GRATED

½ cup extra-virgin olive oil

Salt & Pepper

“I have a great cucumber-dill sauce that is fabulous on grilled salmon or other fish.
I am not a "recipe" cook, as I never measure anything! But here is the closest I can come to a recipe for the sauce.