Yes, you read the title of this post correctly: lemon-lime basil shortbread cookies. If your heart stopped momentarily because that combination of flavors sounds so wonderful this summer, just keep breathing. The cookies are incredibly easy to make, so you don’t have to wait long to eat them, should you choose to indulge in something so wonderful.
I made these because I had some fresh basil that was headed south faster than I could eat it…but I might actually buy basil again just for these cookies. These are delicious with tea…and with gin and tonic, if you’re into that. Fair warning: these are just as sweet-and-savory-at-the-same-time as the curry rice krispies treats I made a while back.
Lemon-Lime Basil Shortbread Cookies modified from B.A.’s recipe
1 cup flour
1/2 cup powdered sugar, plus more for pressing cookies
1/2 cup (1 stick) butter, chilled, cut into 1/2 in. cubes
2 Tbs. sliced fresh basil leaves, packed
1.5 tsp. grated lemon zest
1 Tbs. lime juice
1/4 tsp. salt
Put all ingredients in a food processor and pulse until large, moist clumps form. Measure out cookies in round balls, either rolling with your hands or using a rounded cookie scoop. Place cookies about 2 in. apart. Lightly dust the bottom of a flat measuring cup with powdered sugar and use it to press cookies into rounds, dusting cup bottom with powdered sugar as needed to prevent sticking.
Bake at 375 for about 18 minutes, or until edges begin to brown. Cool on a wire rack.