Recipes shared from May Saturday Seminar

Shortbread Cookies Lemon Basil

Oven 325 F   24 cookies

INGREDIENTS:

• 1/2 cup + 2 TBSP sugar
• Zest 1 lemon
• 4-5 large fresh basil leaves
• 1+ 1/2 sticks unsalted butter, softened
• 1/2 TSP +!/8 TSP kosher salt (or regular salt)
• 1+ 3/4 cup +3 TBSP unbleached all purpose flour

DIRECTIONS

In small food processor, combine sugar, lemon zest and basil leaves. Pulse and process until sugar is very fragrant & looks like greenish wet sand mixed with tiny green specs. Set aside 2 TBSP sugar mixture. Using electric mixer, cream butter and salt until smooth and creamy. Then add remaining sugar beating 2 minutes or until fluffy. Scrape bowl sides frequently to ensure all ingredients are evenly mixed in.

On low speed, add flour in 2 additions, until it is just absorbed into dough. Be sure to scape bowl during this process too. Dough will be shaggy and loose. Scrape dough onto smooth clean firm surface, shaping into a mound and knead using heel of your hand pushing flat, then pushing together repeatedly until smooth and uniform in texture. Form 5″ block, wrap in plastic and refrigerate 2 hrs. Preheat oven 325 F, line two cookie sheets with parchment paper. Put cold block between two more pieces of parchment paper and hit dough with rolling pin until it begins to flatten.Turn and repeat. This warms the dough and prevents cracking. Roll dough into a 9″ square. If dough gets too soft, slide the square on the parchment onto back of a cookie sheet and return to refrigerator to re chill. Cut dough into small rectangles or use small biscuit like cutter. Place cookies about 1″ apart. Sprinkle with the set aside basil sugar*. Bake 12-15 minutes until edges turn pale golden brown. Remove from oven and leave on cookie sheets at least 5 min. * Resprinkle basil sugar if any left over onto hot cookies. Transfer to wire rack to completely cool. Store in airtight container.  Dough can be stored up to 2 days or frozen 1 up to month.