This delicious buttery cookie blends the tart flavor of lemon and lime with the zest of basil and the richness of shortbread. How can you resist?
The below recipe comes from Bon Appétit Magazine. It only makes 16 cookies, so you might consider doubling the recipe to make more!
Lemon Lime & Basil Cookie
Recipe from Bon Appetit
1.) Sprinkle with sugar and serve them for dessert with something rich like ice-cream. Or, leave off the sugar and the cookies add a more savory twist to tea-time
2.) Freeze some of the batch to bake at a later date. Shortbread freezes perfectly. Roll extra batter into a log and freeze. Slightly defrost, cut into rounds and bake.
1 cup all-purpose flour
1/2 cup powdered sugar plus more for pressing cookies
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2″ cubes
2 Tbsp. sliced fresh basil leaves
1 tsp. finely grated lemon zest plus 1 Tbsp. fresh lemon juice
1/2 tsp. finely grated lime zest
1/4 tsp. kosher salt
Sanding sugar (optional)
Preheat oven to 375°. Place flour, 1/2 cup powdered sugar, butter, basil, both zests, lemon juice, and salt in a food processor. Pulse until large, moist clumps form. Measure level tablespoonfuls of dough; roll between your palms to form balls. Place on a large baking sheet, spacing 2″ apart. Lightly dust the bottom of a flat measuring cup with powdered sugar and press cookies into 2″ rounds, dusting cup bottom with powdered sugar as needed to prevent sticking. Sprinkle tops of cookies with sanding sugar, if using.
Bake until edges are brown, about 14-15 minutes. Transfer to a wire rack; let cool.
(We only baked them for 10 minutes so baking time may vary)