I've already talked about how much I like savory baked goods, and we've established that I like herbs in unexpected places. So when I saw these citrusy shortbread cookies in Bon Appetit, I had to try them. I've always included shortbread in my holiday baking, and loved the idea of a fresher-tasting, more summery version. These would be great with a glass of minty iced sun tea, or with ice cream for dessert.
I didn't change the recipe much, other than to use lime juice and a little more of its zest since I prefer it to lemon. The dough was almost too quick to put together in the food processor, and soft and very easy to work with, and the cookies themselves were sturdy enough to handle without being dense.
Lemon-Lime Basil Shortbread Cookies
What's in them:
1 c all-purpose flour
1/2 c + 2 Tbsp powdered sugar
1/2 c chilled unsalted butter, diced into small cubes
2 Tbsp sliced fresh basil leaves (about 3-4 leaves)
1 tsp lime zest + juice from half a lime
1 tsp lemon zest
1/4 tsp kosher salt
How to make them:
Preheat oven to 375°. Place flour, 1/2 cup powdered sugar, butter, basil, both zests, lime 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.
Bake until edges are brown, about 15 minutes. Transfer to a wire rack; let cool.