Honey-Basil Cookies

A pattern-etched stamp or glass on these cookies adds a touch of elegance, but a flat-bottom glass flattens them just as well if you don't have a patterned cookie stamp or glass on hand.

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  • Makes: 48 cookies
  • Prep: 20 mins
  • Bake: 6 mins 375°F per batch
  • Cool: 1 min per batch

Honey-Basil Cookies

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Directions

  1. Preheat oven to 375 degrees F. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 2/3 cup sugar. Beat until combined, scraping bowl occasionally. Beat in egg, honey, basil, orange peel, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
  2. Place additional sugar in a shallow bowl. Shape dough into 1- to 1-1/2-inch balls. Place balls 2 inches apart on ungreased cookie sheets. Dip the patterned bottom of a glass or a cookie stamp into sugar; flatten balls to 1/4-inch thickness.
  3. Bake for 6 to 8 minutes or until bottoms are lightly browned. Cool on cookie sheets on wire racks for 1 minute. Transfer to wire racks; cool.

From the Test Kitchen

Tip:

For a subtle nutty flavor, beat in 1/4 teaspoon almond extract with the honey and basil.

To Store:

Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

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Nutrition Facts (Honey-Basil Cookies)

  • Per serving:
  • 79 kcal ,
  • 4 g fat
  • (2 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 14 mg chol. ,
  • 36 mg sodium ,
  • 10 g carb. ,
  • 0 g fiber ,
  • 4 g sugar ,
  • 1 g pro.
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