Bonsai Basil Lemon Shortbread Cookies
This Bonsai Basil lemon shortbread recipe is savory, sweet, and a light treat to add to your garden recipe collection for spring!
INGREDIENTS
- ¾ cup powdered sugar
- 1 ½ tablespoons lemon zest
- 2 teaspoons fresh Bonsai Basil, minced
- 2 cups of all-purpose flour
- 16 tablespoons salted butter, frozen
- 1 tablespoon lemon juice
- 1 to 2 tablespoons water
- Coarse sugar (for garnish)
PREPARATION
- Preheat the oven to 325°F and line baking sheets with parchment paper. Set aside.
In a large mixing bowl, combine the powdered sugar, basil, and lemon zest. Beat together for two minutes or until the sugar is fragrant.
- Whisk in the flour until combined.
- Grate the frozen butter and transfer to the mixing bowl. Beat in on low speed until evenly distributed and combined with the dry mixture.
- Beat on low speed to incorporate the lemon juice, and then gradually add water, 1 to 2 teaspoons at a time, until a soft dough forms.
- Transfer the 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 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 them to a cooling rack.
- Garnish with additional lemon zest and fresh basil, if desired!