Breakfast Cookies - Weekend Recipe

Today I want to share a recipe you can make ahead and chill overnight and bake fresh in the morning or even freeze for future use.  These cookies are filled with nuts and fruits for anti oxidant power. And are very filling.  Each cookie is 324 calories with Vitamin D, iron, potassium and calcium.

Breakfast Cookies

• 3/4 cup sugar
• 3/4 cup brown sugar
• 1 stick butter, room temperature
• ½ cup coconut oil
• 1/2-1 Tbls BYP Cinnful dessert blend or ground cinnamon
• 2 eggs
• 2 tsp vanilla extract
• 2 1/2 c ground oat flour
• 2 c flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp sea salt
• 1/2 cup dried cranberries
• 1/2 cup dried cherries
• 1 cup walnuts
• 6 oz. chopped Belgian chocolate (milk or dark)

Directions:

1. If preparing within the hour, preheat oven to 375°. Begin by combining the sugars, butter, oil and spices in large bowl.  Whip together by hand or with a mixer. After whipping these ingredients together, add eggs & vanilla.
2. To prepare the oat flour, pulse old-fashioned oats in a food processor until the oats are ground into a fine powder.
3. Add oat flour, flour, salt, baking soda, and baking powder to the creamed mixture. Mix to combine, stopping to scrape the sides and continuing to mix until evenly incorporated.
4. Then stir in the dried fruit, nuts & chopped chocolate.
5. Using a 2-ounce scoop, drop dough onto a parchment-lined baking sheet and refrigerate 1 hour to overnight. At this point you can either store in freezer bags and freeze up to 3 months or bake.
6. To bake, place 5-7 cookie dough balls onto a parchment-lined baking sheet 2″ apart.
7. Before baking in a preheated 375° oven, press the bottom of a drinking glass in granulated sugar and then press the glass onto the cookie, slightly flattening the cookie. Repeat until all cookies have been pressed. NOTE allow frozen balls to thaw before baking.
8. Bake cookies for 14 minutes or until lightly golden around the edges.
9. Allow to cool for 5 minutes before serving.
10. Makes 20 2-ounce cookies.

 

 RECIPE THEME

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  

To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018, Recipe2019, or Recipe2020.

 
You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD for each month.  All recipes this year will be tagged Recipe2021 so you can find them all.

The themes are:
Jan 2021 – Baked Items
Feb 2021 – Breakfast Dishes
March 2021 – Italian Dishes
April 2021 - Chicken Recipes
May 2021 - Appetizers
June 2021 – Mediterranean Dishes
July 2021 – Pork Recipes
August 2021 - Seafood
September 2021 - Pizzas
October 2021 – Mexican Dishes
November 2021 - Cookies
December 2021 – Gift Recipes

Honey and Lavender Cookies - Weekend Recipe

Make these cookies for a special occasion like Mother’s Day, a birthday, or a girlie gathering. They could also be packaged up in a pretty box and given as a beautiful handmade gift. If you grow your own Lavender, it can make them even more special to the lucky recipient. I save some of my own lavender to make baked goods with in winter.  My hubby loves chocolate lavender brownies, but I like these cookies.

Honey and Lavender Cookies (makes 36 cookies)

⅔ cup melted Butter
1 cup white sugar
¼ cup honey (lavender-infused honey would be great to use here)
1 egg
1 tsp. vanilla extract
2 cups flour
2 tsp. baking soda
½ tsp. salt
Coarse-grained sugar, for rolling
2 Tbsp. Lavender buds, fresh or dried

Directions:

Preheat the oven to 350°F  Beat the melted butter, honey, and sugar until smooth. Beat in the egg and vanilla until well incorporated then fold in the flour, baking soda, and salt. The dough will be very soft so refrigerate for at least thirty minutes and until it has firmed up.

Take 1-2 Tbsp sized pieces of dough and shape it into balls. Flatten them with the palm of your hand and then roll in the coarse-grained sugar, coating the whole cookie. Sprinkle the tops with lavender buds and gently press them into the cookie.

Bake on a parchment-lined baking sheet for 10 minutes or until the edges are crispy and light brown in color. They’ll still be soft when you take them out so let them cool to room temperature before eating. Enjoy ~

RECIPE THEME

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  

To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018, Recipe2019, or Recipe2020.

 
You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD for each month.  All recipes this year will be tagged Recipe2021 so you can find them all.

The themes are:
Jan 2021 – Baked Items
Feb 2021 – Breakfast Dishes
March 2021 – Italian Dishes
April 2021 - Chicken Recipes
May 2021 - Appetizers
June 2021 – Mediterranean Dishes
July 2021 – Pork Recipes
August 2021 - Seafood
September 2021 - Pizzas
October 2021 – Mexican Dishes
November 2021 - Cookies
December 2021 – Gift Recipes

Herbal Tea Cookies - Weekend Recipe

Log cookies are the easiest to make, and you can make them in advance and freeze the dough and just thaw and cut them when you want or need them. Herb flowers, herb teas and herb butters or herb flavored sugars allow you to make the recipe different every time. 

Herbal Tea Cookies

2 cups all-purpose flour

2 tablespoons finely ground floral tea (can be all edible flowers or a flower and black tea blend)  

1/2 teaspoon coarse salt

1 cup (2 sticks) unsalted butter, softened

1/2 cup confectioners' sugar

1 tablespoon finely grated orange zest

Paper towel tubes (for the freezing process) 

Directions:

Whisk flour, tea and salt in a small bowl and set aside. Put butter, sugar and orange zest in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Reduce speed to low; gradually mix in flour mixture until just combined. Divide dough in half. Transfer each half to a piece of parchment paper; shape into logs. Roll in parchment to 1 1/4 inches in diameter. Transfer in parchment to paper towel tubes; freeze until firm, 1 hour.

Preheat oven to 350 degrees F. Cut logs into 1/4-inch-thick slices. Space 1 inch apart on baking sheets lined with parchment. Bake cookies, rotating sheets halfway through, until edges are golden, 13 to 15 minutes. Let cool on sheets on wire racks.

RECIPE THEME:

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018. 

You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD in the () to search for each  month.  All recipes this year will be tagged Recipe2019 so you can find them all.

The themes are:

Jan 2019 – Chicken and Dumplings (CDumpsJan)

Feb 2019 - Pasta Dishes (PastaFeb)

March 2019 - Edible Flowers (FlowerMar)

April 2019 - Cajun And Creole

May 2019 - Seafood Recipes

June 2019 - Vegetarian Dishes

July 2019 - Zucchini Recipes

August 2019 - National Mustard Day – mustard recipes

September 2019 - Quiche

October 2019 - Crock Pot meals

November 2019 - Pies

December 2019 - Mocktails

Another Edible Gift - Herbal Holiday Cookies

Check out the first post with Tarragon Mustard that also shows all the links for the Gift Card Giveaway.  You can enter the giveaway until Midnight on Wednesday November 22, 2017

This rosy cider simmers for just 10 minutes, making a great choice for drop-in visitors or last-minute parties. Great served with Christmas Cookies.

Rosie Christmas Cider

1 small orange, halved
1 teaspoon whole cloves
8 cups apple cider or apple juice
4 cups cranberry juice
1 tablespoon honey
6 inches stick cinnamon

Push tips of cloves into orange rinds.  In a 4- to 6-quart Dutch oven, combine cider, cranberry juice and honey. Add clove-studded orange halves and stick cinnamon. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Discard orange halves and cinnamon sticks before serving.

Holiday Spice Cookies

Cookies always take some planning and a bit of effort, but the recipients of these cookie gifts will be grinning all through the holiday.  And the spicy flavor makes them a perfect complement to the Cider recipe above.

Chewy Spice Cookies

2 cups all-purpose flour, spooned and leveled 

3 1/4 teaspoons Cinnfull Dessert Blend*

1 1/2 teaspoons baking soda 

1/4 teaspoon ground black pepper 

3/4 cup vegetable shortening (preferably trans-fat-free) 

2/3 cup packed light brown sugar 

1 large egg 

1/2 cup molasses 

1 teaspoon pure vanilla extract 

1/4 cup granulated sugar 

Heat oven to 350° F. In a medium bowl, whisk together the flour, Cinnful Dessert Blend, baking soda, salt, and pepper. Using an electric mixer, beat the shortening and sugar on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low and beat in the egg, molasses, and vanilla. Add the flour mixture, mixing just until combined (do not over mix).  Place the granulated sugar on a plate. Roll heaping tablespoonfuls of the dough into balls; roll in the sugar to coat. Place on parchment-lined baking sheets, spacing them 2 inches apart. Using a glass, press the balls to a ⅜-inch thickness and sprinkle with more granulated sugar.  Bake, rotating the sheets halfway through, until the edges are firm, 10 to 12 minutes. Cool slightly on the baking sheets, then transfer to racks to cool completely. Store the cookies in an airtight container at room temperature for up to 5 days.

*Email me at Marcy@backyardpatch.com if you want a substitute spice blend for the Cinnful Desert Blend mentioned in the recipe.

Rose Geranium Cookies

The most popular recipe in the cooking demo program this week was cookies made with rose geranium leaves and sugar flavored with rose geranium. We will show how to make herbal sugar very soon with holiday gift ideas.

1/2 cup butter
1 cup sugar (or rose geranium sugar)
1 egg
1/2 cup milk
1 tsp rose water
2 tsp rose geranium leaves, finely chopped
1 3/4 cups flour
1 1/2 tsp baking powder
4 doz. small rose geranium leaves

Cream and sugar together until light and fluffy. Beat in egg,milk, and rose water.  Soft together dry ingredients ad add them together with the chopped leaves to the creamed mixture, stirring until well mixed.  The dough will be not be dry but also not liquid. Drop by heaping teaspoons onto lightly greased cookies sheets. Because of the liquid nature leave good 2 inches between cookies.  Press a single Rose geranium leaf deep into each cookie.  Bake in 350 degrees and bake for 8 to 10 minutes.  Serve with a gentle companion tea with light lemon or floral flavors.

Old-fashioned Rose Drop Cookies - Weekend Recipe

Here is a sweet Easter Sunday treat you can make with your kids.  They are fun and use fresh roses from your garden.

Old Fashioned Rose Drop Cookies

1/2 cup butter or margarine

3 tablespoons finely minced fresh rose petals, organically grown

2/3 cup of sugar

2 eggs

1 1/2 cups of flour

1/2 teaspoon baking powder

1 teaspoon rose water

Cream together margarine and minced fresh rose petals. Add sugar and beat thoroughly.

Beat in eggs one at a time. Add rose water. Stir in flour previously mixed with baking

powder. Mix until smooth. Drop by tiny teaspoonfuls on a lightly greased cookie sheet.

Bake at 350 degrees for 7 minutes. Cookies should be lightly browned just at the edges.

Makes about 80 bite-size cookies.

Mason Jar invented today!

John Mason of New York City, patented the Mason Jar on November 30 1858, and changed homemakers' food preservation habits forever.

The jars we tend to recognize today are the Ball Mason Jars.  These were produced by the Ball Brothers Glass Manufacturing Co., but not until 1885.  Although they produced a jar with the ”Patented 1858” imprint in the glass for many years, it was the patented jar style and the technique of mould casting they were using, the jars were made in the late 1800s into the 1900s.

I love a good mason jar.  They are sturdy, inexpensive and versatile.  These days making gifts in Mason Jars is especially popular, especially with the color jars Ball has been reproducing recently.

I pulled together these two cookie recipes so you can make some gifts and avoid the mad dash to store.

Chocolate Chip Oatmeal Cookies

·         3/4 cup white sugar

·         3/4 cup packed brown sugar

·         1 cup rolled oats

·         1 1/2 cups all-purpose flour

·         1 1/2 teaspoons baking powder

·         1/2 teaspoon salt

·         1 cup semisweet chocolate chips

Using a 1 quart jar, layer in the ingredients in the order given. Pack down the jar after each addition. Put the lid on, and cover with an 8-inch circle of fabric. Secure the fabric over the lid using a rubber band, then cover the rubber band by tying a nice piece of ribbon or raffia around the lid. 

Attach a tag to the ribbon with the following instructions:

Chocolate Chip Oatmeal Cookies

Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, cream together 3/4 cup of softened butter, with 2 eggs and 1 teaspoon of vanilla. Add the entire contents of the jar, and mix by hand until combined. Drop dough by heaping spoonfuls onto an unprepared cookie sheet. Bake for 12 to 15 minutes in the preheated oven.

Oatmeal Fruit Cookies in a Jar

·         1/2 cup packed brown sugar

·         1/4 cup white sugar

·         3/4 cup wheat germ

·         1 cup quick cooking oats

·         1/2 cup dried cherries

·         1/2 cup golden raisins

·         2/3 cup flaked coconut

·         1 cup all-purpose flour

·         1/2 teaspoon baking soda

·         1/2 teaspoon salt

Mix the flour, baking soda and salt together. Starting with the brown sugar layer the ingredients in a 1 quart jar in the order given. Ending with the flour mixture.

Attach a card with the following directions:

Oatmeal Fruit Cookies

Preheat the oven to 350 degrees F (175 degrees C). Line one baking sheet with parchment paper.  Empty the contents of the jar into a large bowl. Using a wooden spoon blend the mixture until well combined. Using your hands work in 1/2 cup softened butter or margarine until the mixture resembles coarse crumbs. Beat 1 egg with 1 teaspoon vanilla and 1/4 cup milk. Still using your hands or a wooden spoon blend the egg mixture into the dough until well combined. Drop teaspoon sized mounds 2 inches apart onto the prepared baking sheet. Bake at 350 degrees F (175 degrees C) for 10 to 14 minutes or until the edges are lightly browned. Place cookies on a rack to finish cooling. Makes approximately 2 dozen cookies.

At Backyard Patch Herbs I make soup mixes in Mason jars which are also perfect for gift giving.  You can check them out here: SOUP MIXES IN A JAR 

If you want to get an awesome cobalt blue reproduction 1858 Mason jar check out this listing at Amazon Drygoods!

Sugar Plums Danced in their Heads! Weekend recipe

This recipe was posted on the AP wire a few years ago, but I saved it and said I would make it one day, just because!  These are better than rum balls and a total quick, tasty, no-cook recipe.  Start to finish they take only about 30 minutes to make.

Sugarplums (makes 30 sugarplums)

1/2 cup granulated sugar
1/4 teaspoon ground cardamom
1/2 teaspoon cinnamon (I used BYP Cinnful Dessert blend)
1/2 cup pecans
1/4 cup pistachios
1 cup pitted dates
1/2 cup dried apricots
1/2 cup dried figs
1/4 cup golden raisins
1/4 cup dried cherries
2 tablespoons orange liqueur or rum or your substitution.

Extra turbinado sugar for rolling (this slightly brown sugar will give your sugar plums an old-time look and feel.)

In a wide, shallow bowl, combine the sugar, cardamom and cinnamon. Mix well, then set aside. In a food processor, pulse the pecans until roughly chopped. Add the pistachios & pulse again until both nuts are finely chopped. Transfer the nuts to a bowl & set aside. In the food processor, combine the dates, apricots & figs. Pulse briefly until roughly chopped. Add the raisins & cherries, then continue pulsing until the fruit is evenly chopped and begins to clump. Add the set aside nuts to the processor & add the alcohol of choice. Pulse until just mixed. If the mixture does not stick together, add additional alcohol beverage. A teaspoon at a time, roll the mixture into balls, then roll each ball in sugar until well-coated.

Sugarplums can be refrigerated in a sealed container for up to 1 month. If you layer the sugarplums, place a sheet of waxed paper between each layer.

I guessing the visions come from the alcohol, but who am I to judge!

Herb of the Week - Cinnamon Basil

This week's Herb of the Week is Cinnamon Basil

Cinnamon basil is a cultivar of Ocimum basilicum (sweet basil). It contains cinnamate, the same chemical that gives cinnamon its flavor, and has a strong scent of cinnamon. The leaves are small to medium sized compared to traditional basil plants and the stems are maroon to red rather than green.  It is a plant of distinction, both in scent and appearance. The combination of basil and cinnamon flavors make cinnamon basil popular for use in hot drinks and with fruits.

Among my loves are the cultivars lemon and lime basil, but I thought I woud share one that is not citrus for a change and open your mind to the joys of Cinnamon Basil today. Let’s talk about its history and uses for a moment:

• Some gardeners plant cinnamon basil close to their tomato plants in the
  
  garden to discourage bugs from damaging the tomato plants. Not only will it enhance the flavor of the tomato but also repels mosquitoes and white flies. It also will enhance the growth of asparagus and roses while protecting these plants from some insects. 
• Rub its leaves on your skin or grow it in containers on your patio to help repel mosquitoes. You can also place fresh sprigs on top of food containers to keep flies from landing at picnics.
• When dried, cinnamon basil is wonderful in potpourri and can be used in herb/dried flower wreaths.
• Cooking with cinnamon basil is unique and interesting.  You can add it to your tea, use it in jellies, honeys, vinegars and baked goods.

Growing

An annual with leafy stems and thin branchy roots, the flowers of Cinnamon Basil are two-lipped, 1/2 inch long, white and grow in racemes at top of stems. However, just like all basil plants, you want to cut those flower heads off to improve the flavor of the leaves.  Leaves are opposite, ovate with an entire margin. They are 2-3 inches long and range from yellow-green to dark green depending on soil fertility. Leaves have a cinnamon fragrance and flavor.  Cinnamon Basil is hardy in zones 4 to 10, but is not resistant to temperatures lower than 40 degrees.

Cinnamon basil is one the easiest basils to grow. All basils are annuals, but this one germinates fast.  When planted from seed it takes approximately 5 to 7 days to sprout depending on how warm the soil is. It can be started indoors and transplanted into gardens or container pots. Cinnamon basil can grow up to 3 feet tall and, if you pinch back the leaves, it can bush out to 3 feet. 

You can also grow this herb by rooting a stem cutting in water.  Once rooted, it can be planted in soil once the roots are about an inch or so in length.

Choose a location in your garden that receives 6 to 8 hours of sunlight per day and contains a well-drained soil.  Plant cinnamon basil seeds directly into the ground a week or two after the last frost of the season. Cover the seeds with 1/4 inch of soil.  Water the seeds lightly and keep them moist until they sprout, which should take about a week.  When the seedlings have developed two or three leaves, thin the plants so that they are 6 to 12 inches apart.  Once the plants are established, add 2 to 3 inches of mulch to help maintain moisture and reduce weeds.  Water deeply every week throughout the growing season.

Using

One of the main compounds in Basil, (E)-beta-caryophyllene, or BCP, offers anti-inflammatory properties similar to those found in Oregano.  It also helps fight bowel inflammation and rheumatoid arthritis.  It is used to treat respiratory disorders, allergies, diabetes, colds and flu, herpes virus, and infertility.  It is believed to be effective at fighting off free radicals which cause damage at the cellular level. It is even used in the treatment of some cancers.  It boosts the immune system and relieves common skin ailments. It is anti-bacterial and anti-viral.

Dry basil by hanging bunches of it upside down in a well-ventilated place for about a week. Once it is dried, remove the leaves and store them whole or crumbled in an airtight container for up to one year.

Use the dried leaves as a poultice  it is best to use fresh leaves rather than dried.  Cinnamon Basil’s medicinal properties are more potent when used in the form of an extract or oil. In Thai, Vietnamese and Chinese cooking Cinnamon Basil is used to flavor soups and stews, meat and poultry, and even drinks and desserts.  Cinnamon Basil pairs exceptionally well with fruits.

When I harvest my cinnamon basil, I wash it, pinch the leaves from the stems, chop, place in labeled zip lock bags and freeze it. Anytime I want to use fresh cinnamon basil, all I have to do is reach in my freezer and I can cook with it all year round. Or you can rub leaves with olive oil and place in ice cube trays or plastic bags, then freeze to save them for later use. Use within one year.

RECIPES

Cinnamon Basil and Lime Icebox Cookies
• 2 cups all-purpose flour
• 1 1/2 cups whole wheat flour
• 1/4 cup flax seed, ground
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 1/3 cups butter, softened
• 2 cups granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/2 teaspoon nutmeg, ground
• 2 tablespoon grated lime zest
• 6 tablespoons fresh cinnamon basil leaves, chopped
• 2 cups pecans, chopped
• Parchment or wax paper for wrapping dough

Pinch some cinnamon basil leaves from your herb; wash it, chop it and put in a small bowl.  Add flours, flax seed, baking powder and salt in a bowl. Mix and set the mixture aside.  Add butter and beat until fluffy. Add sugar and eggs; beat the mixture until it becomes light and fluffy. Add vanilla, nutmeg, lime zest and cinnamon basil; blend. Take a measuring cup, scoop a cup from the flour mixture at a time and add it to the butter and blend. Add the nuts and gently stir.  Once the dough is mixed, remove from the bowl onto a piece of parchment paper that has been dusted with flour. Shape the dough into a log shape and then wrap it completely with the parchment paper. Put it in a refrigerator overnight until the mixture gets hardened so that you can slice the dough. Take the dough that was refrigerated overnight, user a serrated and cut the dough about 1/4-inches to 1/2-inch slices. Arrange the cookies on a cookie sheet. Bake at 375 degrees for about 10 to 12 minutes until the cookies become golden brown. Once the pieces are baked, put on a rack to cool.

Recipe Tip: You can bake some of the cookies and freeze, then just microwave to thaw.  Or wrap the dough log and put in ziplock bag, and freeze.  When you are ready to use, thaw almost completely, but still stiff to slice into 1/4" to 1/2" slices and bake.

Basil-Pecan Cookies

5 fresh cinnamon basil leaves

1/4 cup sugar 
1 cup butter or margarine 

2 cups all-purpose flour

1/4 teaspoon salt 
1/2 teaspoon ground cinnamon 
1 cup chopped pecans 
1 1/2 teaspoons vanilla extract

Directions:

Process basil and sugar in a blender or food processor until basil is minced.  Melt butter in a large saucepan; add basil mixture, flour, salt, and cinnamon. Stir in chopped pecans and vanilla; remove from heat.  Drop dough by 1/4 cupfuls onto ungreased baking sheets; flatten to 1/4-inch thickness with bottom of a large glass.  Bake cookies at 300° for 40 minutes or until golden. Remove to wire racks to cool.

*Regular basil may be substituted; increase ground cinnamon to 1 teaspoon.

Cinnamon Basil Orange Drink

1/2 cup rinsed, lightly packed fresh cinnamon basil leaves

2 teaspoons sugar 
1 cup orange juice
1/2 cup soda water
sprigs of fresh basil

Directions

In a 1-quart glass measure or bowl, combine basil leaves (see notes) and sugar. With a wooden spoon, crush leaves with the sugar until thoroughly bruised. Add orange juice and mix. Pour through a fine wire strainer into two ice-filled glasses (at least 10- to 12-oz. size). Add soda water to each glass and mix. Garnish coolers with rinsed sprigs of fresh basil.

Cinnamon Almond Drops

1 cup margarine
¾ cup sugar
2 Tbls. almond extract
2 ¾ cups all-purpose flour
¾ cup brown sugar, packed
2 eggs
3 Tbls. Cinnamon basil, minced
1 tsp. baking soda

Garnish: 1/3 cup slivered almonds, coarsely chopped; ¼ cup granulated sugar;  1 tsp. cinnamon

Directions:
Preheat your oven to 400 degrees.  In a large mixing bowl mix together the margarine, brown sugar and ¾ cup sugar.  Add eggs, almond extract and cinnamon basil and mix well.  In another bowl, sift together the flour, baking soda and salt.  Add the dry ingredients to the sugar mixture and mix well.  In a small bowl, mix together the ¼ cup granulated sugar and the cinnamon.  Roll the dough into level tablespoon sized balls, roll each ball in the cinnamon sugar mixture then place them onto cookie sheets which have been sprayed with non-stick cooking spray.  Place the sheets in the oven and bake for 8 to 10 minutes until the cookies are medium brown on the bottom.  Makes about 4 ½ dozen cookies.

Cinnamon Basil Tea

Bring one cup of water to boil

Pour over 10-12 fresh Cinnamon Basil leaves

Cover and let steep for 3-5 minutes. Strain leaves from the water. Drink plain for maximum herbal benefit. If you must use a sweetener, use only raw honey.

More Cinnamon Basil Recipes are available from our more recent post in 2019