Lemon-Lime Basil Shortbread Cookies

Recipe printed from chiknpastry.com

Lemon-Lime Basil Shortbread Cookies
from Bon Appetit, July 2011; makes 16

time commitment: < 1 hour (a little more if you have time to chill the dough)

1 c all-purpose flour
1/2 c powdered sugar plus more for pressing cookies
1stick chilled unsalted butter, cut into 1/2" cubes
2 T sliced fresh basil leaves
1 t finely grated lemon zest plus 1 T fresh lemon juice
1/2 t finely grated lime zest
1/4 t kosher salt

Preheat oven to 375 F.

Place flour, 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.

If possible, chill cookies on a baking sheet for 30 minutes. Bake until edges are brown, about 14-15 minutes. Transfer to a wire rack; let cool.