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BASIL LIME COOKIES

2 cups sifted all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup sugar     
2/3 cup softened butter or margarine
1 egg
1 teaspoon vanilla extract
3 tablespoons fresh cinnamon basil, chopped
1 tablespoon finely chopped lime peel


Sift first 3 ingredients; set aside. In large mixer bowl, beat butter until light. Gradually beat in sugar; add egg, vanilla, basil and lime peel, beating until very light and fluffy.

At low speed, beat in dry ingredients in 3 0r 4 additions. Turn out dough onto lightly floured surface; divide in half. Shape each half into a roll 6-7 inches long. Roll in plastic wrap.  Refrigerate until firm, at least 8 hours.

When ready to bake, preheat oven to 375. Cut dough into 1/8 inch slices and place 2 inches apart on ungreased cookie sheet. 

Bake 8-10 minutes or until lightly browned (do not overcook). Immediately remove from sheet with spatula and place on wire rack to cool. When completely cool, store in airtight container.

NOTE: Rolls of dough may be frozen. Thaw for a short time in refrigerator just before baking.

From Kimberly
 

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