Tuesday, October 21, 2014

Shortbread Lemon-Basil Cookies


1                     cup butter (at room temperature)
1/2                  cup and 2 Tbsp sugar
1                     teaspoon grated lemon peel
1                     tablespoon lemon juice
2-1/2              cups all-purpose flour
6                     tablespoons cornstarch
1                     tablespoon minced fresh basil leaves

 
1 .    Preheat oven to 300º. In a food processor, whirl all ingredients, (holding aside 2 tablespoons sugar), until smooth. Press dough into two 8-inch cake pans with removable rims. Press tines of a fork around edges to make a ridge pattern, then pierce dough with fork in parallel lines about an inch apart.

2 .   Bake until firm to touch and slightly browned, about 45 minutes (40 minutes in convection oven).

3 .   Sprinkle hot rounds with 2 tablespoons sugar. Remove pan rims and cut each round, while still warm, into 12 or 16 wedges. Let cool completely on pan bottoms on racks, then remove wedges and serve or store airtight up to 1 week.

10 comments:

  1. Hi Nee,
    I like eating shortbread, and I would definitely love your shortbread with lemon and basil! Looks so yummy!

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    1. Hi Joyce , they are delicious and the basil gives them a different twist to the taste . Thanks for stopping by :)

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  2. Good Morning Nee,
    What a lovely cookie recipe. I love shortbread and this adds an Italian touch to it. Basil with lemon, a fresh flavor to have with a cup of tea. I don't think I have ever had a cookie with basil in it. Must be delicious!...I must try these, very easy and a wonderful treat. Thanks for sharing...Have a blessed day!
    Dottie :)

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    1. Good evening Dottie ,
      It's my regular cookie recipe , I added lemon and basil to give them a unique taste , it's fall and they make the house smell yummy , I also add pecans and walnuts in a batch .
      They are quick and easy and will last at least a week in a tight container . Thanks for stopping by :) Blessing to you ~Nee~ ;-D

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  3. Hi there Nee!!!
    Lemon and basil "marry" so well together. So refreshing! I can just imagine how well they must get along in this Shortbread. I can see how this recipe would be seasonably adaptable too.

    I have a feeling those little cherubs of yours don't let them last a week, lol...

    Thanks for sharing, Nee...

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    1. Hi Louise ,
      I had fun making these cookies , now hubby's aunt likes them so well , she and the kids are making them . I told them from the start they had to clean up behind themselves ;- D Mae put raisins and nuts in hers and now they want to make some with chocolate chips (giggling)
      Thank you for stopping by dear friend ...

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  4. Such cookies are so addictive.. I am sure it's impossible to stop eating them with a cup of tea or coffee :)

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  5. Hi Medeja ... oh yes , these cookies is very addictive , but wort it ... thanks for stopping by :)

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  6. Dear Nee, These cookies sound perfect right about now with my tea. I wish you lived closer we could share a cookie and a cup of tea. Blessings dear. Catherine

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  7. Hi Catherine , Oh how I would love to sit and have tea with you while listening to Michael read your poetry . Thanks for stopping by . Blessing to you ~~Nee~ ;- D

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Hi friends, thank you for stopping by and for taking the time to say hello. The welcome mat is always out and the coffee is always hot .I really appreciate your sweet gesture!