2 cups flour
1/2 teaspoon bicarbonate of soda
1/4 teaspoon salt
3/4 cup butter or margarine
3/4 cup sugar
1 egg
1 tablespoon lemon zest
1 tablespoon lemon juice
1/3 cup chopped fresh lemon basil
1/3 cup finely chopped pistachio nuts
3 tablespoons sugar, extra

Combine pistachio nuts and extra sugar, set aside. Sift together the flour,
bicarbonate of soda and salt, set aside. Cream butter and sugar till light and
fluffy. Beat in egg, mixing till combined. Add lemon zest, lemon juice and lemon
basil. Stir in the dry ingredients, blending thoroughly. Wrap and chill the dough
for 1 hour or till firm. Preheat oven to 180°C. Shape the dough into 2cm balls. Roll
in pistachio mixture till well coated. Place 3-4cm apart on ungreased baking sheets.
Press down with the palm of the hand to flatten them slightly. Bake 10-12 minutes
or till golden. Transfer to racks to cool.