Lemon Basil Shortbread Cookies
Bright, buttery, and delicately fragrant, these Lemon Basil Shortbread Cookies are the perfect treat to enjoy with a cup of tea. The combination of zesty lemon and fresh basil microgreens creates a unique twist on classic shortbread, offering a refreshing flavor that’s both sweet and slightly herbal. With a melt-in-your-mouth texture and a hint of citrus, these cookies are ideal for elegant gatherings or a cozy afternoon snack.
Categorized: Desserts
Ingredients
- ¾ cup powdered sugar
- 1 ½ tablespoons lemon zest
- 1 TBSP Lemon Basil microgreens minced
- 2 cups all purpose flour
- 16 tablespoons salted butter frozen grated
- 1 tablespoon lemon juice
- 1 to 2 tablespoons water
- Garnish with coarse sugar lemon zest, and/or lemon basil micorgreens
Steps
- Preheat the oven to 325°F and line one or two large baking sheets with parchment paper. Set aside.
- In a large mixing bowl with hand beaters, beat grated frozen butter, add minced microgreens and lemon zest and beat in on medium to high speed unti desired flavor is reached. Add powdered sugar and mix for 2 min, on low speed until evenly distributed. Whisk in the flour until combined. Use the dough hook to incorporate the lemon juice and then gradually add water, 1 to 2 teaspoons at a time, until a soft dough forms. (If you don’t have a dough hook, beat in on low speed.) Transfer dough to one of the prepared baking sheets and place another piece of parchment paper on top. Use a rolling pin to roll the dough out to about ¼ inch thick.Use 2 to 3 inch cookie cookers to cut out cookies. Place the cookies on the other baking sheet, making sure to leave cookies about one inch apart.
- Sprinkle each cookie lightly with coarse sugar and bake for 12-17 minutes or just until the edges are golden brown. Cool the cookies for 5 minutes on the baking sheet before transferring to a cooling rack. Let cookies cool completely before storing or enjoying. Garnish as desired.
