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Lemon, Basil, and Kale Cookies with White Chocolate and Pistachios

Updated: May 2, 2019



With all of the warm spring weather lately, my basil is going through a major growth spurt. It has doubled in size over the last few weeks! That's what inspired these lemon basil cookies with white chocolate and pistachios (and a little kale thrown in there for good measure). I love using different herbs in my dessert recipes - it adds a unique and fresh flavor to baked goods!


Makes approximately 20 cookies


Ingredients

1/4 cup granulated sugar

1/4 cup brown sugar

10 - 15 large basil leaves (about 1/8 cup packed)

1/4 cup packed kale leaves

1 stick salted butter, softened

1 egg

Zest of 1 lemon

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1 3/4 cup flour

1/2 cup chopped roasted pistachios plus 2 tablespoons for topping cookies

3/4 cup white chocolate chips



Directions:


1. In a high speed blender or food processor, blend sugars, basil, and kale together. Start blending at a low speed to initially chop up the greens, and increase speed as needed to completely blend. You want the greens to be very finely chopped so there are no large pieces in the cookies.


2. In a large bowl, beat butter and basil/kale sugar together for 1 minute. Add egg and beat to incorporate, then beat in lemon zest.


3. In a separate bowl, whisk together flour, baking powder, and baking soda. With mixer on low, gradually add dry ingredients to wet ingredients and beat until batter is well combined.


4. Stir white chocolate and 1/2 cup pistachios into batter. The batter will be quite sticky at this point; refrigerate for 30 min to 1 hour to make it easier to handle.


5. When ready to bake, heat oven to 375 degrees F. Line a baking sheet with parchment paper.


6. Measure out rounded tablespoon for each cookie and roll into evenly sized balls. Place on lined baking sheet and space cookies at least 2 inches apart. Top cookies with remaining 2 tablespoons of pistachios.


7. Bake for 6 to 8 minutes, until edges just start to turn golden. Take them out when they are still soft and slightly underdone; allow to cool slightly before moving to a wire rack to cool completely.

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