Daily Recipe: Lemon Basil Shortbread Cookies
It’s cookie season!
When the holiday season rolls around, you have the excuse to eat as many cookies as you like (at least that’s how we see it.)
And while the traditional cookies are a wonderful addition to the desert tray, it’s always nice to feature local produce if and when you can. Luckily for us, we live in Central Texas. And with that comes citrus and basil in December.
What better way to highlight these two local gems than a simple shortbread cookie. The great thing about shortbread cookies is they aren’t overly sweet, and you can serve them with ice cream or have them with a cup of tea.
The combination of basil and lemon add a unique flavor to the traditional shortbread, and adding coarse sugar to the top gives it a nice crunch.
Lemon Basil Shortbread Cookies
From Bon Appetit
- 1 cup all-purpose flour
- 1/2 cup powdered sugar plus more for pressing cookies
- 1/2 cup (1 stick) unsalted butter
- 2 tbs sliced fresh basil leaves
- 1.5 tsp finely grated lemon zest plus 1 tbs fresh lemon juice
- 1/4 tsp kosher salt
- Coarse sugar (optional)
Preheat oven to 375 degrees F. Place flour, 1/2 cup powdered sugar, butter, basil, lemon zest, lemon juice and salt in a food processor. Pulse until large, moist clumps form. Measure level tablespoons 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 sugar, if using.
Bake 14-15 minutes until edges are brown. Transfer to wire rack; let cool.
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