These last bits and bites of summer. While I reach with outstretched arms to grab hold (even though my yoga training has taught me not to grasp!) of the increasingly shorter days, I wanted to bake a sweet with basil, lemon, and lime. These cookies are easy to make. All ingredients go into one bowl.
Lemon-Lime Basil Shortbread Cookies
Adapted from Bon Appétit’s Test Kitchen, July 2011
Cook’s Notes: I substituted whole wheat flour. (I know – sacreligious in shortbreads, but I couldn’t help myself.) I also made the dough with my hands rather than a food processor. Since I wanted the cookie to be a little more savory than sweet, I opted not to use sanding sugar.
- 1 c. all-purpose flour
- 1/2 c. powdered sugar plus more for pressing cookies
- 1/2 c. (1 stick) chilled unsalted butter, cut into 1/2″ cubes
- 2 T. sliced fresh basil leaves
- 1 t. finely grated lemon zest plus 1 T. fresh lemon juice
- 1/2 t. finely grated lime zest
- 1/4 t. 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, or in a medium size mixing bowl if combining ingredients with your hands. 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 golden brown, about 10-13 minutes. Transfer to a wire rack. Cool.