Basil Lime Cookies Made With Brummel & Brown Spread
These sugar-sprinkled Basil Lime Cookies incorporate the lovely taste of sweet basil and lime and are perfect for tea parties, springtime get-togethers or simply enjoying from your cookie jar.
Servings: 3 dozen cookies
Ingredients
- 2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2/3 cup Brummel & Brown Nonfat Yogurt Spread
- 1 cup granulated sugar plus 1/4 cup for coating cookies
- 1 egg
- 1 teaspoon vanilla extract
- 3 tablespoons chopped fresh basil
- 1 tablespoon lime zest
Instructions
- Whisk together the flour, baking powder and salt. Set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, cream butter and 1 cup of the sugar until fluffy.
- Add the egg and vanilla; beat until fluffy.
- Mix in the chopped basil and lime zest.
- Add the dry ingredients 1/3 cup at a time, beating after each addition and scraping down the sides of the bowl as necessary.
- Refrigerate the cookie dough for 30 minutes.
- Meanwhile, preheat the oven to 350 degrees F.
- Line a baking sheet with parchment paper and pour remaining 1/4 cup sugar into a small bowl.
- Scoop out 1 tablespoon of the cookie dough and form into a ball in the palm of your hand.
- Dip the ball of cookie dough into the sugar and roll around to coat all sides.
- Place on cookie sheet and gently press down slightly on the cookie to flatten the tops.
- Space the cookies 1-inch apart on cookie sheet.
- Bake for 8-10 minutes. Allow cookies to cool on cookie sheet for 1-2 minutes.
- Transfer cookies to a wire rack to continue cooling.