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Basil Lime Shortbread

Basil Lime Shortbread With Basil Sprig

¾ cup unsalted butter

½ cup confectioner’s sugar

¼ teaspoon vanilla extract

¼ teaspoon salt

1 ½ cups all-purpose flour

¼ cup finely chopped fresh basil

2 tablespoons fresh lime zest

 1.  In a medium bowl and using an electric mixer at medium speed, cream the butter and confectioner’s sugar together until light and fluffy.  Beat in the vanilla extract and salt.  

2.  In a small bowl, toss together the flour, basil, and lime zest.  With the mixer at low speed,  add the flour mixture to the butter mixture, and mix until the dough just comes together and forms a ball.  Remove the dough from the bowl, wrap tightly with plastic wrap, and refrigerate for 2 hours. 

3.  Preheat oven to 350 degrees.  Line 2 baking sheets with parchment paper, and set aside. 

4.  On a lightly floured surface, roll the dough out to 1/8-inch thickness, and using a 2-inch round fluted cutter, cut cookies.  Place on prepared baking sheet, and bake for 8 to 10 minutes, or until edges begin to brown.  Cool on wire racks before serving. 

Yield:  24 cookies

Recipe from Victoria Bliss Magazine, March/April 2009


About Dallas Garden Buzz

Dallas County Master Gardeners growing and sharing from The Raincatcher's Garden.

One response »

  1. Made these for my husband yesterday. They are delightful! Found I had to roll them out in very small batches because the butter softens so quickly.


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