Lemon Lime Shortbread Cookies with Fresh Basil

Lemon Lime Shortbread Cookies with Fresh Basil

Lemon Lime Shorbread Cookies with Basil


2 cup all-purpose flour
1 cup powdered sugar plus more for pressing cookies
1 cup (1 stick) chilled unsalted butter, cut into 1/2″ cubes
4 tablespoons sliced fresh basil leaves
2 teaspoon finely grated lemon zest
4 tablespoon fresh lemon juice
1 teaspoon finely grated lime zest
1/2 teaspoon kosher salt
Demarara or sanding sugar for topping

Preheat the oven to 375. Pulse all of the ingredients together in a food processor until you have a wet, clumpy dough. It takes a little longer than you think. If the dough seems dry, add a little extra lemon juice. Measure level tablespoons of the dough, and roll into balls. Place balls on a baking sheet, then using the bottom of a flat measuring cup, press the balls flat into 2 inch circles. Sprinkle demarara sugar on top. Bake for 20 minutes until edges start to brown, then cool on a baking rack.

Makes about 32 cookies.

Recipe adapted from Bon Appetit, July 2011

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