These herb laced cookies melt in the mouth and pair well with
fruity sorbets or berries and cream.
1/2 lb margarine
1/2 lb butter
1/2 cup sifted corn starch
3 cups flour
1 cup icing sugar
1 cup finely chopped basil
1 tsp lemon extract
- Whip like cream and drop from teaspoon onto cookie sheet.
- Bake at 325°F for 25 mins, until light brown.
Yield 2 dozen