This cookie can be found on the Frozen Grand Marnier Souffle dessert at Emeril’s Fish House located at Wind Creek Bethlehem.
8 oz. Unsalted Butter
1 cup plus 3 Tbsp. Powdered Sugar
2 Tbsp. Fresh Fine Chopped Basil
2 ea. Lemon Zest
2 cups All-purpose Flour
1/8 tsp. Salt
Cream butter, sugar, basil, and zest together until fully incorporated. Add remaining ingredients. Form dough into a log and chill in the refrigerator at least 2 hours until firm. Cut cookies 1/8 inch thick and bake at 325 for 8-10 minutes or until light golden brown.