Lemon Basil Poppyseed Cookies

Thanks for the recipe, Holly!

Why Everything That Doesn’t Matter, Matters So Much, by Andi Ashworth and Charlie Peacock is available everywhere books are sold. We filled the pages with our stories and reflections on hospitality, marriage, writing, cooking, art-making, suffering, and more. If you read the book and like it, please give a review or rating on Amazon or Goodreads or Audible or….Thank you so much!

Now for the business at hand. In my last Substack, I mentioned baking Lemon Basil Poppyseed Cookies. Like anyone with a heart, I intended to include the recipe link, which I found in 2014 on Holly Williams’ blog, “The Afternoon Off.”  But, alas, the blog is no longer available. So, I’m coming back to make things right! I found the printed recipe in my kitchen drawer stash and will give it to you here.

First, a little family lore. Years ago, when my husband Charlie was producing Holly’s album, “The Highway,” our oldest grandson, then a little boy, fell in love with her nurturing ways and long blond hair. She looked like a princess in cut-off jeans. He called her H.  

From H to me to you, I give you Lemon Basil Poppyseed Cookies. Seize the moment while the basil is fresh in your garden. These cookies are a taste of summer.

 Lemon Basil Poppyseed Cookies

Original source:  Holly Williams’ blog, “The Afternoon Off,” June 19, 2014

• 1 cup butter, softened

• 1 ½ cups granulated sugar

• 1/2 cup firmly packed light brown sugar

• 1/4 cup finely chopped fresh basil

• 2 tablespoons lemon zest

• 2 tablespoons poppy seeds

• 1 tablespoon vanilla extract

• 2 large eggs

• 3 ½ cups all-purpose flour

• ½ teaspoon baking soda

• ½ teaspoon salt

• Parchment paper

1.        Beat butter, sugar brown sugar, basil, lemon zest, poppy seeds, and vanilla extract at medium speed with an electric mixer until fluffy. Add eggs, beating until blended after each addition.

2.        Stir flour, baking soda, and salt separately before adding to butter mixture. Beating until blended after each addition.

3.        Roll dough into 4 logs (about 2 inches in diameter), wrap each log in plastic wrap. Chill until firm and sliceable.

4.        Preheat oven to 350 degrees. Cut each dough log into ¼ inch-thick slices; place on parchment paper-lined baking sheets. Bake 8 to 12 minutes or until lightly browned. (*Note from me: take care not to overbake or cookies will be too brown and crisp. Start checking at 8 minutes.)  Remove from baking sheets to wire racks and cool completely.