Great shortbread cookies with a gentle zing. The original recipe called for 375°F and a full 1/2 cup of chilled butter, so you could probably do it that way if you want them more flaky and buttery. Measurements below are for a double batch because this recipe makes only about 10 cookies otherwise. They don’t expand much, so they fit on a good-sized baking sheet.
Makes: about 20
Prep + bake time: 25-30 min
Lemonier Lemon-Lime Basil Shortbread Cookies
- 2 c all-purpose flour
- 1 c powdered sugar plus more for pressing cookies
- 14-15 Tbsp butter, at room temperature
- 2 full Tbsp fresh basil leaves, chopped up finely with a scissors and then measured
- 4 scant tsp finely grated lemon zest
- 2 Tbsp fresh lemon juice
- 1 tsp finely grated lime zest
- 1/2 teaspoon kosher salt
- 1/4 c Sanding sugar (optional)
Preheat oven to 350°F. Place flour, powdered sugar, butter, basil, both zests, lemon juice, and salt in a food processor. Pulse until uniformly mixed, scraping frequently. Let sit at room temperature for a few minutes.
Measure level tablespoonfuls of dough; roll between your palms to form balls. Place on a large baking sheet, spacing 2″ apart. Using fingers or a flat measuring cup dusted with powdered sugar, press cookies into 2″ rounds, re-dusting fingers with powdered sugar as needed to prevent sticking. flatten edges in to prevent them crumbling and burning. Sprinkle tops of cookies with sanding sugar, if using.
Bake until edges are barely blushed with a little color, about 15 minutes. Transfer to a wire rack; let cool.