Fresh Lemon-Basil Sugar Cookies Recipe
These cookies are delicious with a cup of tea or perfect with a glass of wine. They are not too sweet.
With Love,
Catherine
xo
Ingredients
- 2 cups all-purpose flour â sifted
- 1 cup confectionerâs sugar
- 4 tablespoons butter
- Juice of l lemon
- Zest of 1 lemon
- 3 egg whites
- Healthy handful of fresh basil
- 1 ¼ tsp. baking powder
Directions
- In a bowl sift together the flour and baking powder.
- In a mix-master beat together the butter and the confectionerâs sugar until creamy.
- In a food processor add the basil and lemon juice and process until the basil is chopped fine.
- Add the basil and lemon juice to the creamy butter and confectionerâs sugar and beat just until incorporated.
- Slowly, while the mixer is on low, add the sifted flour and baking soda to the butter, lemon juice and confectionâs sugar.
- Beat the egg whites plus 1 tablespoon confectionerâs sugar until fluffy. Fold the egg whites into the flour mixture.
- Form into a ball and refrigerate at least one hour.
- When ready form the dough into walnut size balls and roll in powdered sugar. Flatten with the bottom of a cup or your hands. Place on parchment lined baking sheets or buttered baking sheets.
- Preheat Oven 325 degrees:
- Bake 10-12 minutes. Place on a cooling rack.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 18g | |
| Recipe makes 24 servings | |
| Calories 74 | |
| Calories from Fat 18 | 24% |
| Total Fat 2.03g | 3% |
| Saturated Fat 1.23g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 79mg | 3% |
| Potassium 12mg | 0% |
| Total Carbs 12.93g | 3% |
| Dietary Fiber 0.3g | 1% |
| Sugars 4.93g | 3% |
| Protein 1.1g | 2% |
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Reviews
November 9, 2012
As I was looking for uses of leftover egg whites...I fell upon your recipe Catherine.
Having some fresh mint replaced the basil...Orange zest and its juice replaced the lemon...and voila...a real tasty cookie was presented to my guests last weekend. Thanks for the inspiration ;o)
Ciao for now and flavourful wishes,
ClaudiaI've cooked/tasted this recipe!This is a variation
