LEMON-LIME BASIL SHORTBREAD COOKIES
Provided by Bon Appétit Test Kitchen
Categories Cookies Food Processor Dessert Bake Easter Picnic Quick & Easy Lemon Lime Basil Spring Summer Shower Engagement Party Potluck Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 16
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. Place flour, 1/2 cup powdered sugar, butter, basil, both zests, lemon juice, and salt in a food processor. Pulse until large, moist clumps form. Measure level tablespoonfuls of dough; roll between your palms to form balls. Place on a large baking sheet, spacing 2" apart. Lightly dust the bottom of a flat measuring cup with powdered sugar and press cookies into 2" rounds, dusting cup bottom with powdered sugar as needed to prevent sticking. Sprinkle tops of cookies with sanding sugar, if using.
- Bake until edges are brown, about 20 minutes. Transfer to a wire rack; let cool.
LEMON RICOTTA BASIL COOKIES
If you love lemon and basil, you'll love these cookies. The ricotta keeps them nice and moist. Adapted and tweaked from a Giada de Laurentiis recipe. She didn't use basil, but I thought they screamed for it! Depending on your cookie scoop or spoon size, you can expect to get about 36-40 cookies out of this. This cookie is more cake-like and is not a crisp cookie.
Provided by Citruholic
Categories Drop Cookies
Time 30m
Yield 40 cookies, 40 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 375.
- Cookies:.
- In a medium bowl combine the flour, baking powder, and salt. Set aside.
- Combine sugar and roughly minced basil in food processor. Process/pulse until basil is thoroughly incorporated with sugar.
- Using an electric mixer beat the butter with the basil sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients. Chill dough for 1 hour.
- Line 2 baking sheets with parchment paper. Scoop cold dough (about 2 tablespoons, more or less) and roll into ball and flatten lightly with bottom of a glass. If sticking occurs, dip bottom of glass in water then granulated sugar then proceed.
- IF USING HAZELNUT SUGAR/LEMON TOPPING: Make as described below, then continue to bake for 12-15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes. Using optional topping, you will omit the glaze.
- GLAZE:.
- Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.
- HAZELNUT SUGAR/LEMON TOPPING:.
- Take hazelnut, sugar and lemon zest OR lemon oil and process in food processor to a fine powder. Take dough, form into balls and roll in mixture and flatten with the bottom of a glass. Proceed to baking instructions.
LEMON BASIL CURD BUTTER COOKIES FROM THE COOKIE BOOK
Reprinted with permission from The Cookie Book by Rebecca Firth, Page Street Publishing Co. 2018. Photo credit: Rebecca Firth. "Sweet baby Jesus where have these been all my life? These are bright and lemony with the infusion of fresh basil transforming them to sublime. Maybe even otherworldly. I chose a large cut-out for the top cookie to highlight the vibrancy of the curd. These will quickly become a favorite. Promise." -- Rebecca Firth
Provided by Food.com
Categories Dessert
Time 1h
Yield 32 sandwich cookies
Number Of Ingredients 18
Steps:
- To make the curd, place the granulated sugar and lemon zest in the bowl of a food processor fitted with the blade and pulse several times to combine. Add in the powdered sugar, eggs, egg yolk and lemon juice and run the machine for 30 to 60 seconds or until combined. Add in the flour and run the machine for 30 seconds more.
- Strain the mixture into a heavy-bottomed saucepan over medium heat. Add the basil and butter and stir constantly for 6 to 8 minutes or until thickened. Strain once again if the mixture developed any lumps and immediately place in a small, heat-safe bowl and cover with plastic wrap, directly on the surface of the curd. Place in the fridge to chill completely.
- To make the cookies, if your butter isn't super soft, heat it in the microwave on high for 5 to 10 seconds. In an electric stand mixer fitted with the paddle, add the butter, powdered sugar and lemon zest and run the machine on medium for 4 minutes or until smooth. With the machine on low, add in the egg, egg yolk, milk, vanilla and salt and run the machine on low for several minutes more. Make sure to scrape down the sides and bottom of the bowl so that everything is incorporated. The mixture may look curdled. Dump in the flour and run the machine on the lowest setting until the dough comes together.
- Place a silicone baking mat on the counter and then place a piece of parchment paper on top, lightly flouring it. Set the dough on top and sprinkle with a bit more flour. Rub some flour over your rolling pin and roll the dough to 1/4-inch (0.7-cm) thickness. Use the parchment paper to transfer it onto a baking sheet and chill in the freezer for 15 to 20 minutes or in the refrigerator for 30 to 40 minutes.
- Preheat your oven to 350°F (177°C) and line several baking sheets with parchment paper. Grab a 1 3/4-inch (4.5-cm) round cookie cutter and a 1 1/4-inch (3.3-cm) round cookie cutter. Cut as many 1 3/4-inch (4.5-cm) circles out of the dough as you can. Re-roll the scraps and cut as many from that dough. Use the 1 1/4-inch (3.3-cm) cutter to cut smaller circles out of half of the 1 3/4-inch (4.5-cm) circles. Place all of the cookies, including the small circles from the cut-out cookies, on the prepared baking sheets with 1 1/2 inches (3.7 cm) between each cookie, and freeze for 10 minutes or refrigerate for 20 minutes.
- Bake one sheet at a time in the center of the oven for 8 to 9 minutes. Let cool on the baking sheet. To assemble, for the larger cookies, smear some curd on the solid circle and top with an 'O' shaped cookie. For the smaller cookies, smear some curd on one cookie and top with a same-sized cookie.
- Buy the book!
- https://www.amazon.com/Cookie-Book-Decadent-Bites-Occasion/dp/1624146376/.
LEMON BASIL BUTTER COOKIES
Delicate and crisp, you'll love using your garden fresh basil for these cookies. Even plain fresh basil may be substituted with exceptional results. Recipe from "Southern Living Christmas Cookies"
Provided by Fauve
Categories Dessert
Time 30m
Yield 6 1/2 dozen cookies
Number Of Ingredients 8
Steps:
- Process basil and 1/4 cup sugar in a food processor until blended.
- Beat butter at medium speed with an electric mixer until creamy; gradually add remaining 1 1/2 cups sugar, beating well.
- Add lemon juice and egg, beating until blended.
- Gradually add flour and basil mixture, beating until blended.
- Shape dough into 1 inch balls and place 2 inches apart on lightly greased baking sheets.
- Flatten slightly with bottom of a glass dipped in sugar.
- Bake at 350 degrees for 8 to 10 minutes or until lightly browned.
- Cool on wire racks; garnish if desired.
Nutrition Facts : Calories 1144.6, Fat 58.6, SaturatedFat 36.3, Cholesterol 182.7, Sodium 415.8, Carbohydrate 143.1, Fiber 3.4, Sugar 54.5, Protein 13.7
LEMON BASIL COOKIES WITH PISTACHIOS
Make and share this Lemon Basil Cookies With Pistachios recipe from Food.com.
Provided by HeatherFeather
Categories Dessert
Time 1h40m
Yield 36 serving(s)
Number Of Ingredients 11
Steps:
- Beat butter on medium using an electric mixer untilfluffy; add 3/4 cup sugar,beat well.
- Add egg, lemon rind, lemon juice, and minced basil, beat until blended.
- Mix together flour, baking soda, and salt; gradually add to the butter mixture, beating until blended.
- Cover and chill 1 hour.
- Mix together nuts and the 3 Tbsp sugar.
- Roll dough into small balls (about 1" diameter), then roll each ball into the nut sugar mixture.
- Place onto ungreased baking sheets.
- Flatten each cookie using the bottom of a glass (if dough sticks to glass, dip it into some extra sugar first).
- Bake in a preheated 350 F oven for about 10-12 minutes or until light golden brown.
- Allow to cool on wire racks.
Nutrition Facts : Calories 88, Fat 4.5, SaturatedFat 2.5, Cholesterol 16, Sodium 63, Carbohydrate 10.9, Fiber 0.3, Sugar 5.3, Protein 1.2
LEMON BASIL COOKIES
Steps:
- Preheat oven to 350. Cream butter & creamcheese, add yolk & lemon juice. Blend in cake mix, stir in coconut, nuts, basil, & zest. Drop dough on cookie sheet and press with the bottom of a glass dipped in sugar. Bake 10-15 minutes
LEMON-LIME BASIL SHORTBREAD COOKIES
Make and share this Lemon-Lime Basil Shortbread Cookies recipe from Food.com.
Provided by Ambervim
Categories Dessert
Time 30m
Yield 8-16 Cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 375°.
- Place flour, 1/2 cup powdered sugar, butter, basil, both zests, lemon juice, and salt in a food processor.
- Pulse until large, moist clumps form.
- Measure level tablespoonfuls of dough; roll between your palms to form balls.
- Place on a large baking sheet, spacing 2" apart.
- Lightly dust the bottom of a flat measuring cup with powdered sugar and press cookies into 2" rounds, dusting cup bottom with powdered sugar as needed to prevent sticking.
- Sprinkle tops of cookies with sanding sugar if you want them sweet.
- Bake until edges are brown, about 10-12 minutes.
- Transfer to a wire rack; let cool.
Nutrition Facts : Calories 188.5, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 156.3, Carbohydrate 19.6, Fiber 0.5, Sugar 7.5, Protein 1.8
LEMON BASIL COOKIES
Prepared with a boxed cake mix, these light lemony cookies come from Pam Frankenfield of Halethorpe, Maryland. With flecks of basil, the yummy golden treats with flaked coconut and chopped pecans will be a hit at any summer gathering.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 3-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, beat cream cheese and butter until fluffy. Beat in egg yolk and lemon juice. Gradually add cake mix and mix well. Stir in the coconut, pecans, basil and lemon zest., Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-14 minutes or until golden brown. Cool for 2 minutes before removing to wire racks.
Nutrition Facts : Calories 87 calories, Fat 5g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 107mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love