| 1 | Sift together the flour, baking soda and salt. |
| 2 | Set aside. |
| 3 | in a bowl, cream the butter and sugar until light and fluffy. |
| 4 | Beat in the egg, mixing until combined. |
| 5 | Add lemon rind, lemon juice and lemon basil. |
| 6 | Stir in the dry ingredients, blending thoroughly. |
| 7 | Wrap and chill the dough for 1 hour or until firm. |
| 8 | preheat oven to 350°F. |
| 9 | shape the dough into 1" balls. |
| 10 | Combine pistachio nuts with 3 tb. sugar. |
| 11 | Roll the balls of dough into the mixture until coated. |
| 12 | Place 2" apart on ungreased baking sheets. |
| 13 | Press cookies down with the palm of hand to flatten them slightly. |
| 14 | Bake 10 to 12 minutes or until golden. |
| 15 | Transfer to racks to cool. |
| 16 | yield: about 5 dozen. |
| 17 | recipe developed by renee shepherd and fran raboff |
