Lemon Basil Snaps With Pistachio Nuts

We are called to love others. We share the gospel became we love people. And we don’t share the gospel because we don’t love people. Instead, we wrongly fear them. We don’t want to cause awkwardness. We want their respect, and after all, we figure, if we try to share the gospel with them, we’ll look foolish! And so we are quiet. We protect our pride at the cost of their souls. In the name of not wanting to look weird, we are content to be complicit in their being lost.

Mark Dever

CATEGORY	CUISINE	TAG	YIELD
Grains, Eggs		Biscuits, Desserts, Grains, Seasonings	1	Batch

INGREDIENTS

2	c	Flour
1/2	t	Baking soda
1/4	t	Salt
3/4	c	Butter or margarine
		at room temperature
3/4	c	Sugar
1		Egg
1	T	Grated lemon rind
1	T	Lemon juice
1/3	c	Chopped fresh lemon basil
1/3	c	Finely chopped pistachios
3	T	Sugar

INSTRUCTIONS

Sift together the flour, baking soda and salt.  Set aside.  In a bowl,
cream the butter and sugar until light and fluffy. Beat in  the egg,
mixing until combined.  Add lemon rind, lemon juice and  lemon basil.
Stir in the dry ingredients, blending thoroughly. Wrap  and chill the
dough for 1 hour or until firm.  Preheat oven to 350 F.  Shape the
dough into 1" balls.  Combine pistachio nuts with 3 tb.  sugar. Roll
the balls of dough into the mixture until coated. Place  2" apart on
ungreased baking sheets. Press cookies down with the palm  of hand to
flatten them slightly.  Bake 10 to 12 minutes or until  golden.
Transfer to racks to cool.  Yield: About 5 dozen.  Recipe developed by
Renee Shepherd and Fran Raboff. From 1992  "Shepherd's Garden Seeds"
catalog.  Pg. 51. Posted by Cathy Harned.  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”