Lemon-Lime Basil Shortbread Cookies
Fair Warning: I shared these with a friend this afternoon. He bit into the cookie readily. Then I thought he looked perplexed.
It is indeed an unusual blend of strong lemon and the savory aromatic basil. The recipe intrigued me when I first noticed the cookies in a Bon Appetit feature– a recipe from their test kitchen. So I finally baked them at 7 AM today. To me, it’s a delicious sour-sweet-rich-buttery-savory-basil cookie. Not usual, perhaps odd, but I really like them.
I like food to take me, even shock me, to new, unfamiliar places — if the path is well constructed. I think this one is.
I’m copying the recipe exactly as it is in Bon Appetit. The citation is below.
You be the judge! Lemme know?
Recipe: makes 18
powdered sugar plus more for pressing cookies
(1stick) chilled unsalted butter, cut into 1/2″ cubes
sliced fresh basil leaves
finely grated lemon zest plus 1 tablespoon fresh lemon juice
finely grated lime zest
Sanding sugar (optional)
Preheat oven to 375Â°.
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
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
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.