Cinnamon Basil Sugar Cookies

Don't let the basil in the name scare you. It actually tastes really good! I was inspired to create this recipe by Albion Gould's lemon basil sugar cookies (also delicious, especially when topped with a lemon glaze)... and by the Mexican Basil (otherwise known as cinnamon basil) growing in my herb garden. One recipe makes a few dozen, which is technically bad news. That many cookies hanging out on my counter will definitely go to waist. ;) The good news is that they freeze fantastically well and the neighbors love occasional plates of cookies.

Now, for a confession. You know how all the other recipes on this blog are healthy? Yeah... well, there is nothing for the good of mankind in these cookies. Nada. Plus, I make them deceptively small, so you don't even realize you've eaten five (did I say five? I meant fifteen) until you start to see alarming gaps on the cooling rack. But, hey, what's life without an occasional yummalicious cookie binge?

One quick note about the basil before I give you the recipe. When the recipe says to chop it finely, I mean VERY finely. When I made it, I wasn't so diligent about that little detail, which resulted in some cookies being strong on basil and others with a decent balance of basil and cinnamon. I also leave it up to you to decide whether you want to add two tablespoons or three. If you want a mild basil flavor, stick with two. If you're feeling adventurous, add another spoonful. I wouldn't do much over three, though. The goal is a cookie with a friendly flavor with a suggestion of piquancy, not one with an overly strong "personality."

Cinnamon Basil Sugar Cookies
1 c. butter, at room temperature
1 1/2 c. sugar
1 egg
3 drops cinnamon essential oil
2 tsp. water
1 tsp. ground cinnamon
1 pinch each of cardamon and allspice
2 1/2 c. flour
1/2 tsp. baking powder
2-3 tbsp. Mexican Basil, FINELY chopped.
Sugar (for coating)

1. Preheat the oven to 375*F.
2. Thoroughly cream the butter and the sugar. Add the egg.
3. Add the essential oil, water, cinnamon, cardamon, and allspice. Blend well.
4. Mix in flour and baking powder until dough has formed and all the flour is mixed in.
5. Add the Mexican Basil and stir until well-blended.
6. Form dough into 1" balls and roll in sugar until cookies are well-coated. 
7. Place on a greased cookie sheet with a little room to spread and slightly flatten each dough ball.
8. Bake for 9-10 minutes.
9. Enjoy!