I am a dessert connoisseur-esse thanks to my mother. She is a GIFTED baker with remarkable acumen for ingredients and balance in sweet indulgences. I like to think I've inherited her knack for pairing flavors which is why this lemon-lime basil shortbread sounded delightful. I've been eating them for breakfast all week!
Ingredients
1 cup all-purpose flour
1/2 cup powdered sugar plus more for pressing cookies
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2" cubes
2 Tbsp. sliced fresh basil leaves
1 tsp. finely grated lemon zest plus 1 Tbsp. fresh lemon juice
1/2 tsp. finely grated lime zest
1/4 tsp. kosher salt
Directions
Ingredients
1 cup all-purpose flour
1/2 cup powdered sugar plus more for pressing cookies
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2" cubes
2 Tbsp. sliced fresh basil leaves
1 tsp. finely grated lemon zest plus 1 Tbsp. fresh lemon juice
1/2 tsp. finely grated lime zest
1/4 tsp. kosher salt
Directions
- Preheat oven to 375 degrees.
- 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 and place on a large baking sheet spaced 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 20 minutes. Transfer to a wire rack.
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