Whoever heard of *baking* with basil? When Joann (our wonderful volunteer who assists with Tuesday harvests) told me about these Lemon Basil Shortbread cookies, I was immediately intrigued. They sound like a perfect use for abundant mid-summer basil...after you've made all the pesto your freezer hold for winter, that is!
Ingredients:
1 cup unsalted butter, at room temperature
1/2 cup plus 2 tablespoons Sugar
1 tsp. grated lemon zest
1 Tbsp. fresh lemon juice
2 1/2 cups all-purpose flour
6 Tbsp. cornstarch
1 Tbsp. minced fresh Basil leaves
Directions:
Preheat oven to 300 degrees. In a food processor, mix the butter, 1/2 cup Sugar, lemon zest, flour, cornstarch, and basil leaves until smooth. Press the dough into two 8-inch cake pans with removable sides. Press the tines of a fork around the edge of the dough, then pierce the dough with the fork in parallel lines about an inch apart.
Bake the shortbread until firm to the touch and slightly browned, about 45 minutes. While still hot, sprinkle each shortbread round with 1 Tbsp. sugar. Remove the sides from the pans and cut each round, while still warm, into 12 wedges. Set the pans on racks to cool completely, then remove shortbread wedges and serve.
Makes 24 cookies.
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