Here's a great cookie from Southern Living magazine, November 2005. You don't have to use lemon basil, regular basil is fine..the lemon will come through with the zest and juice.
3/4 cup butter, softened 3/4 cup sugar 1 large egg 1 tablespoon grated lemon rind 1 tablespoon fresh lemon juice 1/3 cup minced fresh lemon basil leaves* 2 cups all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1/3 cup finely chopped pistachio nuts 3 tablespoons sugar
Beat butter at medium speed with electric mixer until fluffy; add 3/4 cup sugar, beating well. Add egg and next 3 ingredients, beating until blended. Combine flour, baking soda, and salt; gradually add to butter mixture, beating until blended. Cover and chill 1 hour.
Combine nuts and 3 tablespoons sugar in a shallow bowl.
Shape dough into 1-inch balls; roll in nut mixture, and place 2 inches apart on ungreased baking sheets. Flatten slightly with hands or bottom of a glass. Bake at 350° for 10 to 12 minutes or until golden brown. Remove to wire racks to cool.