These cookies combine the refreshing flavors of lemon and basil with the crunch of pistachios for a delightful treat.
Preheat your oven to 350°F (175°C).
Preheating ensures even baking from the start.
In a mixing bowl, beat the butter and sugar together until light and fluffy.
Room temperature butter blends more easily with sugar.
Add the egg, lemon rind, lemon juice, and minced basil to the mixture, and beat until well combined.
Ensure the basil is finely minced for even distribution.
In a separate bowl, whisk together the flour, baking soda, and salt.
Whisking aerates the dry ingredients for a lighter dough.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Avoid overmixing to keep the cookies tender.
Cover the dough and chill in the refrigerator for 1 hour.
Chilling helps the dough firm up for easier handling.
Mix the chopped pistachios and sugar in a small bowl.
Chop the pistachios finely for better adherence to the dough.
Roll the chilled dough into small balls, about 1 inch in diameter.
Use a cookie scoop for uniform sizes.
Roll each dough ball in the pistachio-sugar mixture to coat.
Press gently to ensure the coating sticks well.
Place the coated dough balls onto a parchment-lined baking sheet, spacing them evenly.
Leave enough space between cookies for spreading.
Flatten each ball slightly using the bottom of a glass.
Dip the glass in sugar to prevent sticking.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
Rotate the baking sheet halfway through for even baking.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Cooling on the sheet helps the cookies set properly.
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