Lemon-Lime Basil Shortbread Cookies

from Bon Appetite Magazine July 2011

Makes about 16. Sprinkle these simple cookies with sanding sugar and serve them with ice cream. Or leave off the sugar and serve with tea for a more savory option.

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 Tablespoons sliced fresh basil leaves

1 teaspoon finely grated lemon zest

1 Tablespoon fresh lemon juice

1/2 teaspoon finely grated lime zest

1/4 teaspoon kosher salt

sanding sugar (optional)

Preheat oven to 375 degrees. Place flour, powdered sugar, butter, basil, both zests, lemon juice, and salt in a food processor. Pulse until large, moist clumps form. Measure level tablespoonfulls of dough; roll between your palms to for balls. Place on a large baking sheet, spacing 2″ apart. Lightly dust the bottom of a flat measuring cup with powcered suagr 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 using. Bake until edges are brown, about 20 minutes. Transfer to a wire rack; let cool.

I criss-crossed mine with a fork instead of flattening the cookies.  So tasty – Kayla even likes them!

Calories 90, Fat 6 G, Carbs 9 G