Lemon, Lime, & Basil Shortbread Cookies

Lemon, Lime, & Basil Shortbread Cookies

We have so much basil growing in our backyard.  And we are totally obsessed with basil over here, so that’s a good thing.

Last year we grew the same amount of basil but we didn’t use it very much–just in pasta dishes and pesto and the occasional caprese salad.  It’s sad to have a lot of basil and not use it that much…  So this year we’ve been using it in almost everything we can think of, especially in sweet dishes.  It started with making basil simple syrup to sweeten our lemonade (DO THIS NOW!), then we were craving basil in all sorts of sweet things, especially lemony.  When I got the June Bon Appetite in the mail, I FREAKED out when I saw a recipe for shortbread cookies using lemon, lime, and BASIL.  Yup.  I have nothing else to say.

EXCEPT, these cookies are fantastic.  They really are.  I decided to whip them up one afternoon before we went to see Shakespeare in the Park, with not a lot of time on my hands, and they were so easy and fast to make.  I even left them in the oven for way too long (I don’t like to set timers…) so they browned too much, but they were still perfect.  I can’t think of a better summery cookie.

Lemon, Lime, and Basil Shortbread Cookies
(recipe courtesy of Bon Appetit, July 2011)

1 cup flour
1/2 cup powdered sugar (plus more for pressing out the cookies)
1/2 cup chilled butter (unsalted), cut into small pieces
2 tablespoons fresh basil leaves, chopped
1 teaspoon lemon zest
1 tablespoon lemon juice
1/2 teaspoon lime zest
1/4 teaspoon kosher salt

Preheat the oven to 375.  Place all ingredients in a food processor and pulse until combined (dough will be a bit clumpy).  Roll small balls of dough in your hands and place them on a baking sheet (I think this works best if the sheet is lined).  Dust the bottom of a drinking glass with powdered sugar and press the cookies flat, about 2″ in diameter.  Bake for 20 minutes until edges are browned and let cool. Makes around 12-16 cookies.

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