We have officially entered the time of year when I am filled with jealousy over your budding herb and vegetable gardens.
I am not afraid to admit that gardening skills are not among the characteristics I was blessed with. It is a sad but true fact that I am forced to deal with year after year as the garden-fresh recipes, Instagram photos, and actual plants "crop up" all over the place.
I have had advice given to me by the greenest of green thumbs, everything from the "easiest" plants to maintain to tips and tricks for ensuring that you don't wind up with a pot of withered weeds. But it is all lost on me.
The closest I've gotten to growing anything was recently when I experimented with placing the root ends of scallions in a glass with a little water until they began to regenerate. I was able to keep them going for a few weeks with minimal care, and the sheer joy I experienced from "growing" my own -- well, garnish, let's be real -- was a little sad.
But that doesn't stop my from reaping the benefits of herbaceous goodness. Thanks to my local produce store {yes, the one I can't seem to stop talking about}, I'm able to get bundles of fresh herbs whenever I want them without any self-deprecation. Big, abundant bunches of aromatic basil, mint, cilantro, rosemary... whatever my little herb-lovin' heart desires for just pennies. {Unlike those so-called "bunches" of herbs you can buy at the grocery store in those little plastic containers. Such a rip off.}
I am grateful for green thumbs, even if that means I must accept my limitations.
These Lemon-Basil Cookies are a showcase of one of my favorite herbs. I just can't get enough of basil. Most of the time, savory preparations come to mind when using basil. But over the past few years I've discovered that basil does wonders in sweet things, too.
The scent of citrus zest and basil mingle together beautifully in this buttery, easy lemon cookie. They're a cinch to make, too -- just toss the ingredients in the food processor, pulse and roll into balls. Give them a little squish with the bottom of a glass and bake for a fragrant, springy treat.
A Few Tips
- Not a fan of basil? Feel free to experiment with other fresh herbs like rosemary, mint or thyme!
- Swap out the lemon zest for your favorite citrus. Orange zest would work just as well!
- For the best consistency, make sure your butter is cold from the fridge before adding it to the food processor. Use the pulse button to ensure that everything is incorporated without overworking the dough.
- These cookies make a perfect treat for gifting! Pack up a few in a clear cellophane bag and tie with a pretty ribbon for a simple springtime surprise.
If the Easter Bunny were into cookies like Santa is, I'm thinking these would make a nice welcome for our garden-dwelling pal. But something tells me they'd be a favorite among the non-cotton-tailed crowd as well. 🙂
Lemon-Basil Cookies
Ingredients
- 1 cup flour
- ½ cup confectioners' sugar
- 1 stick {8 tablespoons} cold butter diced
- Zest of 1 lemon
- ½ teaspoon lemon juice
- ¼ teaspoon vanilla bean paste or vanilla extract
- 2 tablespoons fresh basil leaves {about 5 large leaves} roughly chopped
- ¼ teaspoons sea salt
- Optional: Sparkling sugar for garnish
Instructions
- Preheat oven to 375 degrees. Prepare a cookie sheet by lining with parchment or non-stick cooking spray.
- Combine all ingredients in the bowl of a food processor. Pulse until the mixture begins to clump together and form a dough.
- Pour out into a bowl and make sure everything is well incorporated. Using a 1 tablespoon measure, scoop out dough and roll into a ball. {If the dough is too sticky, chill the dough for about 20 minutes or dust your hands with powdered sugar before rolling.}
- Place dough balls a few inches apart on the prepared cookie sheet. Dip the bottom of a drinking glass in powdered sugar before pressing down lightly to "smash" the cookies into a disk. {Note: I think I smashed mine a little too thin. If I did it again I'd leave them a little thicker, but if you like thin, crisp cookies, smash away.}
- Sprinkle with sparkling sugar if desired, and bake for about 10-12 minutes or until the edges just begin to turn golden. Remove from oven and allow to cool for a few minutes before moving {they'll be crumbly and hard to move when they're warm}.
Erin B says
These look amazing Dianna!
Christine at Cook the Story says
I adore savory cookies, and yours are beautiful!