Citrus Basil Shortbread Cookies

Kitchen Tested
  • Yield About 1 1/2

A hint of basil and a blast of lemon and lime make these shortbread cookies a hit.

Mark Boughton Photography


1 cup all-purpose flour
1/2 cup powdered sugar (plus more for pressing cookies)
1/2 cup (1 stick) chilled butter, cut into 1/2-inch cubes
2 tablespoons sliced fresh basil leaves
1 teaspoon finely grated lemon rind
1 tablespoon fresh lemon juice
1/2 teaspoon finely grated lime rind
1/4 teaspoon salt


  1. Preheat oven to 375F.
  2. Combine flour, sugar, butter, basil, lemon and lime rind, lemon juice and salt in the bowl of a food processor. pulse unti combimed. Add 1 or 2 tablespoons water (1 at a time) and pulse until large moist clumps are formed.
  3. Using a tablespoon, measure out dough and roll into balls. Place on a baking sheet 2 inches apart. Dampen the bottom of a glass, dip in powdered sugar and press cookies into 2-inch rounds.
  4. Bake 15 to 20 minutes. Transfer to a wire rack to let cook completely.



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