Lemon-Basil Shortbread
Buttery, melt-in-your-mouth shortbread with a kick of extra flavor from lemon and basil.
Ingredients
8 ounces unsalted butter, softened
1 cup plus 3 tablespoons powdered sugar
1/2 cup fresh basil, finely chopped
1 tablespoon lemon juice 1 tablespoon lemon zest 1 teaspoon pure lemon extract 1/2 teaspoon vanilla
2 cups all-purpose flour
1/8 teaspoon salt
Instructions
Preheat oven to 350 degrees. Cream butter with powdered sugar. Add in basil, juice, zest and extracts. Add the flour and salt and beat until you have a smooth, sticky dough. Lightly flour a piece of parchment paper and pat or roll the dough on it into a 1/4-inch thickness. Use a 2 1/4 fluted-edge biscuit cutter to cut out the cookies. Form scraps into a ball and reroll until you have cut them all out. Place on parchment-lined baking sheets and use a fork to poke holes in the center of each cookie. Bake for approximately 20 minutes or until lightly golden. They may feel a little soft but they will firm up as they cool. Makes approximately 2 dozen cookies. These can now be glazed for a sweet and savory treat or topped with tomato jam for savory hors d’ oeuvres.
Lemon glaze: Mix 3/4 cup powdered sugar with 4 teaspoons milk and 1 teaspoon lemon juice. Whisk until smooth. Drizzle or brush glaze onto each cookie