2010 Herb of the Year: Lemon, Dill and Pistachio Sharing Cookie

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Photo by Howard Lee Puckett

<em>Makes One Large, 9½-inch Cookie</em>
<p>I like making a big cookie for presentation and then breaking it apart for sharing. I combined Eastern European flavors in this unusual cookie, which was a hit at last summer’s International Herb Association conference. (I told them they’d have to wait for the recipe to premiere here!)</p>
<p>• 1 1?3 cups unbleached flour<br />
• 1?2 cup yellow cornmeal<br />
• 1?2 teaspoon baking powder<br />
• 1?8 teaspoon salt<br />
• 1 cup unsalted butter, softened<br />
• 1?2 cup sugar<br />
• 1 tablespoon lemon zest<br />
• 1 teaspoon vanilla extract<br />
• 1?8 teaspoon lemon extract<br />
• 1?2 cup loosely packed fresh dill, chopped<br />
• 1 cup pistachios, coarsely chopped<br />
• 1 to 2 tablespoons vanilla sugar, granulated sugar or sanding sugar</p>
<p>1. Preheat oven to 350 degrees. Very lightly butter a 9 ½-to 10-inch tart pan with a removable bottom. In a bowl, or onto a sheet of waxed paper, sift flour, cornmeal, baking powder and salt.<br />
2. Beat butter at medium speed with an electric mixer for 2 to 3 minutes or until creamy. Gradually add sugar, zest, and vanilla and lemon extracts; continue beating for 2 minutes. Add flour mixture and beat on low speed just until a soft dough has formed, stopping to scrape bowl as needed. Stir in dill and pistachios.<br />
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3. Press dough evenly into tart pan and prick with a fork. Sprinkle the top lightly with the vanilla sugar or granulated sugar. Bake for 35 to 40 minutes, or until the top is golden-brown and the cookie is set.<br />
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4. Remove from oven and cool in pan on a wire rack for 10 minutes. Remove the tart ring and cool completely. Slide cookie off the base with a metal spatula onto a serving plate and serve whole. Let your guests break the cookie apart.</p>
<strong>Note:</strong> When I travel with this cookie, I put it back in the tart pan with the ring for protection and wrap it in foil.</p>
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<em>Author Susan Belsinger uses herbs every day in and around her home and greenhouse. She and the International Herb Association are releasing a book on dill, the Herb of the Year for 2010.</em>
<p>Click here for the main article, <a href=”https://www.motherearthliving.com/cooking-methods/2010-herb-of-the-year-dill-anethum-graveolens.aspx”>
<strong>2010 Herb of the Year: Dill (<em>Anethum graveolens</em>)</strong>
</a>. </p>

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