1 1/2 cups butter, softened
2/3 cup sugar
2 T. fresh basil, chopped (or 3 1/2 T. dried basil)
2 T. grated lemon zest, divided
2 3/4 cups flour
pinch of salt
1. Cream together butter and sugar until light and fluffy. Add basil, lemon zest, flour and salt. Gently stir until combined.
2. Chill dough in refrigerator for 1 hour. On a floured surface, roll chilled dough to 1/3 inch. Cut out circles or rectangles, and place on a parchment lined baking sheet.
3. Bake at 375 for 8-10 minutes or until lightly golden. Remove from oven and cool on a rack. Cover with lemon glaze while cookies are slightly warm.
2 cups powdered sugar
4-5 drops pure lemon essential oil or lemon extract
2 t. (or more) water
1. Gently whisk all ingredients together until all lumps are gone. Drizzle over cooled basil cookies. Store cookies in an airtight container.