Cinnamon Basil Cookies
Submitted by Buford Shively, The Gansville Herb Company from a recipe by Arlene Kestner, Ph.D.
- 1/2 cup cornstarch
- 1 1/2 cup all-purpose flour
- 2 Tbsp cinnamon basil, finely chopped
- 2 sticks unsalted butter, at room temperature
- 1 1/2 cup confectioners' sugar
Preheat oven to 350 degrees. Line a large baking sheet with parchment paper. Combine cornstarch, basil and flour in bowl. In a food processor, pulse the butter with 1/2 cup confectioners' sugar. Add flour mixture. Pulse until a soft dough forms. Transfer dough to a work surface and divide it into 4 equal pieces.
On a lightly floured work surface, roll each piece of dough into a 12-inch rope. Cut each rope into 12 pieces and roll each piece into a ball. Transfer the balls to the baking sheet. Bake cookies on the center rack of oven for about 20 minutes--until cookie bottoms are golden but the tops are still pale.
Sift remaining confectioners' sugar into a bowl. Add 8 warm cookies to the bowl and toss to coat. Transfer the cookies to a clean baking sheet. Repeat process until all cookies are coated with sugar. Allow cookies to cool completely before serving.