Lemon Lime Basil Shortbread Cookies Recipes
LEMON-LIME BASIL SHORTBREAD COOKIES
Make and share this Lemon-Lime Basil Shortbread Cookies recipe from Food.com.
Provided by Ambervim
Categories Dessert
Time 30m
Yield 8-16 Cookies
Number Of Ingredients 9
Steps:
- 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 you want them sweet.
- Bake until edges are brown, about 10-12 minutes.
- Transfer to a wire rack; let cool.
Nutrition Facts : Calories 188.5, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 156.3, Carbohydrate 19.6, Fiber 0.5, Sugar 7.5, Protein 1.8
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- In a small food processor, combine the granulated sugar, lemon zest, and basil leaves. Pulse and process until the sugar is very fragrant and resembles wet sand, and the basil pieces are very, very small. The sugar will be lime green in color. Set aside two tablespoons of the lemon basil sugar in a small bowl for dusting the cookies during baking – cover with plastic wrap to prevent the sugar from clumping.
- In the bowl of a stand mixer, fitted with paddle attachment, cream the butter and salt over medium speed for until smooth and creamy. Add the remaining lemon basil sugar to the bowl with the butter, and beat over medium-low speed for 2 minutes, or until fluffy. Scrape down the bowl once or twice with a spatula to ensure that all of the ingredients are evenly incorporated.
- On low speed, add the flour in two additions, mixing over low speed until the flour is just absorbed, scraping down the bowl once or twice. The dough will be shaggy and loose.
- Scrape the dough onto a clean work surface. Using the “fraisage” technique, use the heel of your hand to press down and ‘smear’ the dough onto the countertop. Push back together and repeat until smooth and the dough comes together. Using a bench scraper (preferably one with a ruler for measuring), press the block of dough into a 5-inch square block. Wrap tightly in plastic wrap and refrigerate for 2 hours, or until firm.
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