Friday, July 27, 2012

Lime Basil Cookies

I've wanted to celebrate basil in dessert for a while now.  I was so tempted to create another ice cream infused with fresh summer basil and a companion, but I really wanted to cook with it.  Right now everyone is knee deep in caprese salads, even sweetened inspired me to thank savory but celebrate sweet - sans tomato.

Basil has such wonderful notes of licorice and spice, it's truly aa masterpiece in nature.  Not to mention at this time of year, it becomes plentiful.  As in, freezer full o' pesto plentiful.  Let's do the twist, shall we?

When your bumper crop comes in, and you find yourself with those handfuls of sweet basil leaves (some of which might be a little tattered, or you may find your plants are about to bust their flowers loose) have no fear.  And, if you didn't happen to plant basil in your garden, you can usually find someone nearby who did and is ready to share.  Like my Mom.  Thanks, Mom!

The recipes I researched were all pretty similar, and most of them went straight basil or used lemon as a compliment.  Then I recalled a certain basil-lime mojito I once had and decided that the icy cold drink certainly celebrated summertime for me. Why not a cookie?

Soft, Cakey, Bursting With Fresh Basil & Lime!
Lime & Basil Cookies
(Adapted from Gastronomy and 5 Star Foodie )

1 ½ cup all purpose flour
•1 teaspoon baking powder
•Pinch of salt
•¾ cup sugar
•½ cup butter, softened
•1 egg
•1 cup basil leaves (packed)
•Juice of one lime
•Zest of one lime

Finely chop basil by hand or in a food processor. Add lime juice and mix until well blended. Pour into a bowl and whisk in the egg.
In a separate bowl, mix flour, baking powder, and salt. In a third large bowl, cream butter, sugar, and zest together, then mix in the basil-egg mixture and flour mixture until the dough forms.  It's going to be VERY. STICKY.  Resist temptation to add more flour!

Shape into a ball, cover in plastic and chill in the refrigerator for at least four hours.
Preheat the oven to 325°F. Form the dough into golf ball-sized rounds.  If dough becomes sticky, stop every 4 cookies to wash hands in cool water and continue.  Arrange on a baking sheet lined with parchment paper. Refrigerate for 10 minutes. Bake for about 15-18 minutes, or until bottoms are nice and golden.


Pipe with Tinted Buttercream, Sandwich & Refrigerate

Fill with Softened Vanilla Ice Cream, Sandwich & Freeze

Crumble Cooled Cookies & Press Into Mini Tart Pans, Fill with No-Bake Rum Cheesecake Mixture 

1 comment:

  1. These look so delicious and I bet they are so wonderfully fragrant!

    I've been trying (trying is the operative word here) to make basil buttermilk ice cream, but it's not quite right yet.

    You are inspiring me to try again. :)


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