Lately I have been all about adding herbs to sweet treats. I’ve made a strawberry white peach sorbet with basil then there was watermelon lemonade infused with rosemary. So when I came across cookies with basil baked in them I had to give them a try.
I love shortbread cookies and these were no exception. The addition of lemon and lime zest was enough to make me swoon because anyone who’s been around these parts a bit knows I’m a big lemon fan. Then the tiny flecks of basil just sealed the deal. These cookies were heavenly!
I especially liked them because they weren’t overly sweet. In fact, the flavor very much reminded me of the lemon mini-muffins with lime scented sugar that I made not too long ago. I really love those muffins so these cookies were sure to be a winner in my book. Not to mention, these may be the easiest cookies to make ever. I just threw everything in a food processor, pulsed a few times and that was it. It doesn’t get any easier than that.
So if you’d like to try giving herbs a place in your desserts, these cookies are a fine place to start.
Lemon-Lime Basil Shortbread Cookies from Bon Appetit (July 2011)
*Makes about 16 cookies
1 c. all-purpose flour
1/2 c. powdered sugar plus more for pressing cookies
1/2 c. chilled unsalted butter, cut into 1/2″ cubes
2 Tbsp sliced fresh basil leaves
1 tsp finely grated lemon zest
1 Tbsp fresh lemon juice
1/2 tsp finely grated lime zest
1/4 tsp kosher salt
Sanding sugar (optional … I didn’t have sanding sugar so I sprinkled turbinado sugar on top)
– Preheat oven to 375 degrees. 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 tablespoons of dough and roll between your palms to form balls.
– Place on a large baking sheet, 2″ apart.
– Lightly dust the bottom of a flat measuring cup with powdered sugar and press cookies into 2″ rounds, dusting the 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 20 minutes (mine only took about 12 minutes.)
– Transfer to a wire rack; let cool.