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Lemon-Basil Snaps


Lemon-Basil Snaps

With the air feeling crisp, fall is on its way. Soon, the leaves will be turning their brilliant shades of yellow, orange, and red. What better way to bring in the season than with the aroma of fresh-baked sweets wafting from the oven? Enjoy this lemon-fresh basil snap recipe, sure to bring the kids running inside for a taste! Delicious served with a glass of milk, or an afternoon cup of hot herbal tea.


  • 3/4 cup butter, softened
  • 3/4 cup sugar
  • 1 large egg
  • 1 tablespoon grated lemon rind
  • 1 tablespoon fresh lemon juice
  • 1/3 cup minced fresh lemon basil leaves (or sweet basil)
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup finely chopped pecans
  • 3 tablepoons sugar


  1. Pre-heat oven to 350 degrees (F)
  2. Beat butter with an electic mixer on medium speed, until it becomes fluffy. Add in 3/4 cup sugar until mixed well.
  3. Beat in egg, lemon rind, lemon juice, and minced basil leaves, mixing until thoroughly blended.
  4. In a seperate mixing bowl, combine flour, baking soda, and salt. Gradually beat into butter mixture until well blended. Cover and chill for about 1 hour.
  5. In a shallow bowl, combine nuts and 3 tablespoons sugar.
  6. Once chilled, shape dough into 1-inch balls, then roll in nut mixture until well coated. Place on an un-greased baking sheet about 2 inches apart. Use hand or bottom of a glass to flatten slightly.
  7. Bake at 350 degrees (F) for 10 to 12 minutes, or until golden. Remove from oven and place on wire rack to cool before enjoying.


Photo and recipe adapted from Southern Living, Oct. 2005 Issue.




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