Sunday, August 7, 2011

Lemon-Lime basil Shortbread Cookies

I was thumbing through a magazine the other day when I saw this recipe. At first I thought that's a unique combination, but since I love every one of the ingredients I decided to give it a try. This was so easy and quick I was amazed. The result was a wonderful tasting cookie. I think this is a adult cookie, but you never know.
Lemon-Lime Basil Shortbread Cookie
Adapted recipe and photos by Miss Kate's Cookbook 
Original Recipe by Bon


  • 1 cup all-purpose flour
  • 1/2 cup powdered sugar plus more for pressing cookies
  • 1/2 cup (1stick) chilled unsalted butter, cut into 1/2" cubes
  • 2 tablespoons sliced fresh basil leaves
  • 1 teaspoon finely grated lemon zest plus 1 tablespoon fresh lemon juice
  • 1/2 teaspoon finely grated lime zest
  • 1/4 teaspoon kosher salt
  • Sanding sugar (optional)
  • ingredient info

    Decorative sanding sugar has large, crunchy crystals; available at specialty foods stores 


  • 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. 
    Bon Appetite!
Click here for a printable version of this recipe - Miss Kate's Cookbook

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