1. In a large bowl, beat butter, granulated sugar, powdered sugar, and vanilla extract together with an electric mixer until light and fluffy. Add flour, basil, lemon zest, salt, and pine nuts and mix until just incorporated.
2. Transfer dough onto a lightly floured counter and shape into a 1 1/2" diameter log. Wrap tightly with plastic and refrigerate until very firm, at least 2 hours and up to 2 days.
3. Place racks in upper and lower middle of oven and heat to 350 degrees. Slice dough into 1/4"-thick rounds and place about 1" apart on two parchment-lined baking sheets. Bake until edges are just golden, 12 to 15 minutes. Let cool 10 minutes on baking sheets before transferring to a wire rack to cool completely.
Source: Hannaford Fresh Magazine, November - December 2016