Lemon Basil Shortbread Cookies: A Zesty Summer Twist on a Classic Recipe
Experience the perfect harmony of bright lemon and aromatic basil in these exquisite shortbread cookies. A classic buttery delight reimagined for summer, infused with our easy-to-make homemade lemon basil sugar.
For many, shortbread cookies evoke a sense of comforting nostalgia, and for good reason. Their simple, buttery richness is universally loved. For me, classic shortbread cookies hold a particularly special place, deeply intertwined with childhood memories of my Italian grandfather, Nonno. Despite his 100% Italian heritage, Nonno had an inexplicable fondness for Walker’s classic shortbread, often arriving at our doorstep with massive, likely bulk-purchased, boxes. His visits weren’t complete without these generous offerings, alongside huge chunks of fresh Parmigiano-Reggiano (somehow always making it through customs from Italy), tins of exquisite olive oil, and his homemade pesto.
This tradition, while eccentric, was completely normal for us. Nonno firmly believed in the infinite shelf life of shortbread, often suggesting two-year-old cookies as a perfectly acceptable afternoon snack. While his reasoning might have been questionable, his love for sharing was undeniable. As a result, shortbread, for a time, lost its novelty. However, the memories associated with those visits and those buttery cookies have imbued shortbread with an enduring sense of nostalgia that I cherish to this day.
A Modern Summer Makeover for a Timeless Treat
While the classic shortbread will always have its place, I believe every beloved recipe deserves a fresh perspective. Today, we’re giving this timeless buttery cookie a vibrant summer makeover, transforming it into something both familiar and exciting. My goal was to create a treat that captured the essence of summer – bright, fresh, and irresistibly aromatic. The answer lay in combining zesty lemon with fragrant basil, a pairing that might seem unusual for a dessert but truly sings in these delicate shortbreads.
To achieve this unique flavor, I started with my absolute favorite shortbread base, adapted from Thomas Keller’s renowned Bouchon Bakery cookbook. This recipe provides the perfect balance of butter and flour, resulting in a tender, crumbly texture that melts in your mouth. The secret to our summery twist, however, lies in infusing this classic dough with homemade lemon basil sugar. While basil is a star in many savory dishes, its herbaceous notes also create a surprising depth and freshness in sweet applications – often, I find myself loving basil in desserts even more! My previous experiments with basil ice cream, strawberry buttermilk panna cotta with basil, and even a pineapple basil rum fizz cocktail are testament to its versatility.
The Magic of Homemade Infused Sugar
Homemade infused sugar is one of my most cherished kitchen tricks for elevating any dessert, and the best part is how incredibly simple it is to prepare. If you’ve ever rubbed granulated sugar together with lemon zest, you’ve already created a basic version of flavored sugar. The principle is the same here, but we’re taking it a step further by introducing fresh basil.
To make this aromatic lemon basil sugar, you simply combine regular granulated sugar with fresh basil leaves and lemon zest in a small food processor. Pulse and process these ingredients together until the sugar becomes intensely fragrant, resembling wet sand, and the basil pieces are very finely minced. The friction and processing action release the essential oils from the lemon zest and basil, deeply infusing the sugar with their vibrant flavors. The resulting sugar will have a beautiful, subtle lime-green hue, indicative of the fresh basil within.
This incredible lemon basil sugar is a true game-changer. While it’s the star of our shortbread cookies today, its versatility extends far beyond. Imagine this fragrant sugar enhancing your favorite pound cake recipe, adding a unique dimension to muffins, or even used to rim a refreshing summer cocktail. Its delicate balance of sweet, tangy, and herbaceous notes makes it a secret weapon in any baker’s arsenal.
Mastering the Shortbread Dough: Techniques for Success
Creating perfect shortbread requires attention to detail, but it’s far from complicated. Our dough, adapted from a master like Thomas Keller, comes together remarkably quickly. However, understanding a few key techniques will ensure your lemon basil shortbread cookies are nothing short of spectacular.
The texture of shortbread is paramount – that delicate crispness followed by a melt-in-your-mouth crumb. This is achieved through careful mixing and handling of the dough. After creaming the butter with the infused sugar, the flour is added. The dough will initially appear shaggy and loose, which is perfectly normal. This is where a specific technique called “fraisage” comes into play, a method often used in professional pastry kitchens.
The “fraisage” technique involves scraping the shaggy dough onto a clean work surface and, using the heel of your hand, pressing and smearing sections of the dough across the counter. Gather the dough back together and repeat this action until the dough comes together smoothly. This process helps to fully incorporate the butter into the flour without overworking the gluten, which is crucial for achieving that signature tender shortbread texture. It also ensures the fat is evenly distributed, leading to a more consistent bake and crumb.
Another critical step is allowing ample time for the dough to refrigerate and firm up. While the dough itself mixes quickly, chilling for at least 2 hours, or even longer, is non-negotiable. This not only makes the dough easier to handle and cut but also allows the flavors to meld beautifully and prevents the cookies from spreading excessively in the oven, ensuring they maintain their crisp, defined edges.
Baking Your Lemon Basil Shortbread to Perfection
Once your dough is properly chilled, the baking process is straightforward. When rolling out the dough, using two sheets of parchment paper can be a great help. Begin by gently hitting the dough evenly with a rolling pin to gradually flatten it. This technique, rather than immediately pressing hard, warms the dough slowly and prevents it from cracking, which can happen with very firm, cold dough. Roll it out to the specified thickness, and if at any point the dough becomes too soft, simply slide it back into the refrigerator to firm up again.
The final touch before baking is a light dusting of the reserved lemon basil sugar, a suggestion from Sebastien Rouxel. This not only intensifies the lemon and basil flavors but also creates a beautiful sparkling crust, adding an irresistible texture and satisfying crunch to each bite. Bake until the edges turn a pale golden brown, indicating they are perfectly done. Don’t worry if the centers still look a bit soft; they will firm up as they cool. Allowing the cookies to rest on the hot sheet pans for a few minutes after baking also helps them set before transferring them to a wire rack to cool completely.
Serving Suggestions and Creative Pairings
These delightful lemon basil shortbread cookies are a versatile treat that can elevate any occasion. Their bright, refreshing flavor makes them an ideal dessert to bring to any summer get-together, picnic, or BBQ. They are light enough to enjoy after a hearty meal, yet flavorful enough to stand on their own as a sophisticated snack.
For an extra special experience, consider pairing them with a scoop of tangy lemon sorbet, which would perfectly complement their citrus notes. Or, for a truly herbaceous indulgence, serve them alongside a scoop of our previously mentioned basil ice cream – a match made in summer heaven! They also pair wonderfully with a cup of iced tea or a light sparkling beverage.
Beyond lemon and basil, feel free to experiment with other infused sugars. Imagine shortbread with rosemary-orange sugar, lavender-lemon, or even mint-lime. The possibilities are endless, allowing you to tailor this classic cookie to your favorite seasonal flavors. These cookies also make a thoughtful homemade gift, beautifully packaged in a simple box or tin.
Enjoy Your Homemade Lemon Basil Shortbread!
With their buttery texture, vibrant lemon zest, and subtle herbaceous hint of basil, these shortbread cookies are a truly unique and refreshing addition to your baking repertoire. They offer a sophisticated twist on a comforting classic, perfect for making new memories or simply enjoying a moment of pure culinary delight. So, gather your ingredients, follow these steps, and prepare to fall in love with these irresistible lemon basil shortbread cookies. Happy baking!
Lemon Basil Shortbread Cookies
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Ingredients
- ½ cup + 2 tablespoons (125 g) granulated sugar
- zest of 1 lemon
- 4-5 large fresh basil leaves
- 1½ sticks (6 oz; 175 g) unsalted butter room temperature
- ¾ teaspoon kosher salt
- 1¾ cups + 3 tablespoons (270 g) unbleached all-purpose flour
Instructions
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In a small food processor, combine the granulated sugar, lemon zest, and basil leaves. Pulse and process until the sugar is very fragrant and resembles wet sand, and the basil pieces are very, very small. The sugar will be lime green in color. Resereve 2 tablespoons of the lemon basil sugar in a small bowl for dusting the cookies during baking – cover with plastic wrap to prevent the sugar from clumping.
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In the bowl of a stand mixer, fitted with paddle attachment, cream the butter and salt over medium speed for until smooth and creamy. Add the remaining lemon basil sugar to the bowl with the butter, and beat over medium-low speed for 2 minutes, or until fluffy. Scrape down the bowl once or twice with a spatula to ensure that all of the ingredients are evenly incorporated.
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On low speed, add the flour in two additions, mixing over low speed until the flour is just absorbed, scraping down the bowl once or twice. The dough will be shaggy and loose.
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Scrape the dough onto a clean work surface. Using the “fraisage” technique, use the heel of your hand to press down and ‘smear’ the dough onto the countertop. Push back together and repeat until smooth and the dough comes together. Using a bench scraper (preferably one with a ruler for measuring), press the block of dough into a 5-inch square block. Wrap tightly in plastic wrap and refrigerate for 2 hours, or until firm.
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Preheat the oven to 325°F (160°C), with one rack in the lower third and one rack in the upper third position in your oven. Line two sheet pans with parchment paper or silicone mats. Remove the dough from the refrigerator, remove the plastic wrap, and place the block between two sheets of parchment paper. Using a rolling pin, hit the dough evenly with a rolling pin, until it begins to flatten. Turn and repeat. By hitting the dough, you are warming and flattening it slowly, and preventing the dough from cracking. Roll the dough into a 9-inch square. If the dough gets too soft during this process, slide the parchment onto the back of a sheet pan and refrigerate until firm.
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Using a large, sharp knife and ruler, score the dough along both edges of the dough to form 2¼-inch-long x 1½-inch-wide rectangles. Cut along the scores and transfer 12 rectangles to each sheet pan, setting the dough apart by at least one inch.
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Sprinkle the tops of the dough lightly with the set aside lemon basil sugar. If the remaining sugar has started to clump, loosen it with your fingertips or re-process it in the food processor. Bake for 15 to 18 minutes, rotating and turning the pans halfway through, or until the edges of the shortbread are a pale golden brown. Allow the cookies to rest on the sheet pans for 5 minutes, than transfer to a wire rack to cool completely. Cookies can be stored in a covered container for up to 3 days.