Lemon-Lime Basil Shortbread Cookies

I know what you’re thinking.  Basil cookies?  That’s right.  Sometimes taking a few steps away from the norm can be very rewarding.  I learned that basil isn’t just for spaghetti sauce when I made basil ice cream.  It was so light and refreshing and you would not believe the compliments I have gotten on it!  So naturally when I spotted this cookie recipe in bon appetit, I just had to try it.

The flavor of these cookies is just great.  I unfortunately encountered a kitchen tragedy in the making of them – my food processor blade broke.  I use that thing several times a week and they are NOT cheap so this is a major blow to my kitchen.  And it resulted in the cookies being over mixed, so they didn’t really fluff up and were sort of ugly.  But they tasted great and as soon as I get a new blade to my food processor, I’ll be making them again.  Enjoy!

Lemon-Lime Basil Shortbread Cookies
Recipe from:  bon appetit, July 2011

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 inch 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 (I couldn’t find any so I used regular sugar)

Preheat oven to 375 degrees.

Place all ingredients (except for the sanding sugar) in the food processor.  Pulse a few times until large clumps form.  Spoon out tablespoons full and roll into balls.  Place on a silicone mat or parchment paper.  Dip the bottom of a measuring cup into powdered sugar and gently press down on the balls, forming flat two-inch rounds.  Sprinkle tops with sanding sugar and bake just until the edges are brown, about 20 minutes.  Cool on a wire rack.

Lemon-Lime Basil Shortbread Cookies


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