LEMON SNAPS RECIPES

Steps:

• 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.
• *Fresh sweet basil may be substituted.

Steps:

• Place gingersnap crumbs in a bowl and pour in melted butter. Mix until crumbs are well moistened. Transfer a few tablespoons of the crumbs into 4 small glasses; tamp down to compress into a crust. Chill crusts until firm.
• Grate lemons to get 1 heaping tablespoon of zest. Squeeze 1/4 cup juice into a bowl.
• Pour heavy cream into a large heavy-bottomed saucepan. Add sugar and set heat to medium-high. Mix and bring to a boil. Immediately reduce heat to medium; adjust as needed to maintain a gentle bubble. Cook, stirring occasionally, for exactly 9 minutes. Watch to make sure cream does not boil over. Remove from heat and stir once more.
• Add lemon zest and juice to the cream and whisk until well combined; mixture will thicken slightly. Let rest for 10 minutes.
• Set a sieve over a glass measuring cup, or any container suitable for pouring. Strain lemon-cream mixture through the sieve, ending up with about 2 cups. Pour mixture carefully over the chilled crusts. Place glasses on a tray and cover with plastic wrap. Refrigerate until set, 4 hours to overnight.