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Photo for - Lemon Basil Shortbread Cookies

Lemon Basil Shortbread Cookies

Fresh lemon and basil make these simple cookies stand apart.

  • Yields: about 4 dozen cookies
  • Preparation: 22 minutes

Ingredients

  • 1 lemon
  • 2 1/4 cups (550mL) all purpose flour
  • 3/4 cup (175mL) instant dissolving sugar
  • 1/4 cup (50mL) fresh basil leaves, thinly sliced
  • 1/2 tsp (2mL) salt
  • 1 cup (250mL) STIRLING - Churn84 Unsalted 250g, cold and cubed
  • 1 cup (250mL) icing sugar

Instructions

  1. Preheat the oven to 350°F (180°C). Finely grate enough zest from the lemon to measure 2 tbsp (30 mL); juice the lemon and set aside. Place the flour, sugar, basil, salt and lemon zest in a food processor; pulse until combined. Add the butter and process for 1 minute or until the mixture clumps together.
  2. Roll 1 tbsp (15 mL) portions of the dough into balls. Arrange the balls, about 2-inches (5 cm) apart, on a parchment paper-lined baking sheets. Use the bottom of a measuring cup to slightly flatten each cookie.
  3. Bake for 12 minutes or until the edges are golden. Transfer to a wire rack to cool completely.
  4. Whisk the icing sugar with 2 tbsp (30 mL) lemon juice until smooth and pourable. Add extra lemon juice, 1 tsp (5 mL) at a time as needed, to get the desired consistency. Drizzle over the cooled cookies and let stand until set.
  • Make-ahead: Store the baked cookies in an airtight container at room temperature for up to 1 week or in the freezer for up to 1 month.
  • A Bit of Crunch: Sprinkle the top of the cookies with coarse sugar for added crunch.
Photo of - Lemon Basil Shortbread Cookies

Ingredients

  • 1 lemon
  • 2 1/4 cups (550mL) all purpose flour
  • 3/4 cup (175mL) instant dissolving sugar
  • 1/4 cup (50mL) fresh basil leaves, thinly sliced
  • 1/2 tsp (2mL) salt
  • 1 cup (250mL) STIRLING - Churn84 Unsalted 250g, cold and cubed
  • 1 cup (250mL) icing sugar