From the ArcaMax Publishing, The Culinary World, with Chef James Newsletter:
http://www.arcamax.com/news/chefjames/s-246829-427445
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.
Email your recipe requests, food info or history questions to me at james@foodreference.com.
Courtesy of FoodReference.com.