| Servings | Prep Time |
| 24cookies | 20minutes |
| Cook Time | Passive Time |
| 8-10minutes | 1hour |
|
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- 2cups all purpose flour
- 1/2tsp. baking powder
- 1/2tsp. salt
- 2/3cup butter(see my note about this below)
- 1cup sugar
- 1large egg
- 1tsp. vanilla extract
- 1tbsp. lime zest
- 3tbsp. chopped fresh cinnamon basil
- Wash and dry the basil leaves. Finely chop them and set them aside. Sift together the flour, baking powder and salt, and also set them aside.
- Using a standing mixer, beat together the remaining ingredients (butter through basil) until a all of the ingredients are fully incorporated. Slowly beat in the flour mixture until a firm dough forms. Turn dough out onto plastic wrap and form into a log shape. Refrigerate at least 1 hour, or overnight.
- Preheat oven to 375 degrees. Remove dough from refrigerator and slice into 1-inch rounds. Place them on a parchment paper-lined baking sheet, and bake for 8-10 minutes, or until the cookies begin to lightly brown at the edges.
- Remove cookies from oven and cook on a wire rack.
- Serve immediately, or store in an airtight container for up to a week.
I did mention above that I had a note on the butter. The original recipe calls for softened butter. I think I would use slightly chilled butter instead, as having softened butter made the cookies a little flatter than I think was originally intended. They have a shortbread texture, but not the fluffy consistency I expected from the ingredients.
What I love about this recipe is that such simple ingredients can produce such a unique flavor profile. The lime zest gives the cookies a brightness that is hard to distinguish but clearly present. And the Cinnamon Basil plays on your senses, making you think of pepper, spice and other warm elements. It’s refreshing and intriguing all at the same time!
Time to get some more of this great ingredient and play with some other new recipes!