Lemon and basil are tasty together, right? Basil and sesame are complimentary, correct? And, sesame seeds and soy sauce? And….brown sugar, as far as I’m concerned, makes everything better. So, basically, these cookies were destined to be delicious.
This recipe was adapted from Alexis’ brown sugar chocolate chip cookie recipe from MarthaStewart.com (http://www.marthastewart.com:80/350439/alexiss-brown-sugar-chocolate-chip-cookies). True to the basic recipe, my version produces very thin, crispy (and VERY addictive) cookies. The below recipe makes roughly 15 large cookies.
- 1/2 pound (2 sticks) unsalted butter, room temperature
- 1 1/2 cups packed light-brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoons pure vanilla extract
- 1 3/4 cups all-purpose flour
- 3/4 teaspoons salt
- 1 teaspoons baking soda
- 1 1/2 tablespoons finely chopped fresh basil
- 1 1/2 tablespoons sesame seeds
- 1 tablespoon soy sauce
- 1 cup powdered sugar
- 1 teaspoon lemon extract
- 1 -2 tablespoons milk (or water)
- Preheat oven to 375 degrees. Line two baking sheets with Silpat baking mats or parchment; set aside. Cream butter until smooth; add sugars, and beat until smooth. Beat in eggs, vanilla and soy sauce. Into a large bowl, sift together dry ingredients. Slowly beat dry ingredients into wet mixture. Fold in the basil and sesame seeds.
- Drop 2 to 3 tablespoons dough per cookie onto prepared baking sheets; space dough at least 2 inches apart to allow for spreading. Bake until golden, 8 to 10 minutes. Remove cookies from baking sheets, and allow to cool on baking racks.
- While the cookies are cooling, mix the powdered sugar, lemon extract and milk (or water) together in a small bowl. Once, the cookies are completely cool, use a pastry bag with a very small tip to drizzle the lemon glaze back and forth across the cookies.