I don't know about you, but this time of year I have enough cinnamon basil to feed a third world country! If only it would. Try this recipe for a very light and fresh tasting holiday cookie. These are great with hot spiced cider or hot toddies of any kind!


2/3 cup butter, softened
1 cup sugar
1 egg
1 teaspoon vanilla
3 tablespoons finely chopped fresh cinnamon basil leaves
1/2 teaspoon salt
1 cup pistachios or pecans, chopped
1 1/2 teaspoons baking powder
2 cups flour, sifted

Beat butter until light and creamy. Beat in sugar, egg, vanilla, basil and lime peel, beating until very light and fluffy. At low speed beat in sifted flour, baking powder, salt. Mix in nuts. Turn out onto floured board, shape into two rolls 6 to 7 inches long, roll in plastic or waxed paper, chill at least 8 hours.

When ready to bake - slice into 1/8 inch slices, bake in preheated oven 375 degrees on ungreased sheet for 8 - 10 minutes until lightly brown. Cool and store in an airtight container.