Shortbread Cookies with Citrus and Basil
July 25, 2011
The recipe for these cookies caught my eye in the July issue of Bon Appetit. I sent them to my blog partner, Margaux, but decided to make them myself today after over-buying basil at the farmer’s market yesterday. I love shortbread and thought that the combination of lemon-lime and basil looked intriguing. I was not disappointed! So if it’s not too hot to bake where you are, these are a refreshing summer cookie option!
- 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
Preheat the oven to 375 degrees F.
The original recipe said to put everything except the sanding sugar into a food processor and pulse until large, moist clumps form. Since I don’t have a food processor, I placed the flour, half cup of powdered sugar and salt in a mixing bowl and blended with a whisk. I used a pastry cutter to blend in the butter, then added the basil, citrus zest and lemon juice. I then used a hand mixer to smooth the dough out a little, ending up with pea-size clumps. Whichever method you use, now form the dough into walnut-size balls between your palms. Place those on an ungreased cookie sheet about 2 inches apart.
Dip the flat bottom of a glass or measuring cup into powdered sugar (so the dough won’t stick) and then press the dough to about 2-inch circles. If you are using sanding sugar, sprinkle a little on top after cookies are pressed out. I recommend this and used evaporated cane juice sugar sold in bulk at the coop – any large crystal sugar will work. Bake for 14-17 minutes in the center of the oven until the edges of the cookies start to brown. Cool completely on a baking rack before serving. The recipe stated this would make about 16 cookies, but I ended up with 11 – no surprise since I’ve been known to make cookies larger than prescribed!