If you were at the potluck on Thursday, you enjoyed a great array of offerings that used basil; there was basil sangria, several Italian dishes with basil, and a couple of salad-y things that had plenty of basil, too, because let's face it, we all have plenty of basil. I brought Lemon Lime Basil Shortbread Cookies, my first attempt at putting basil in a dessert (I'm still working on the Lime Basil Sorbet).
If you missed the potluck dinner, not only did you miss the delicious Basil Smorgasbord, but you also missed a great quiz game, a hilarious round of charades, a quilt raffle (won by Sophia Yarden), and a hit-and-run accident that damaged a car and a truck and had one of the young miscreants running right through the middle of our dinner. Never a dull moment.
We may not be able to recreate the excitement of the potluck, but I can give you the recipe for the Basil Shortbread Cookies . . .
LEMON LIME BASIL SHORTBREAD COOKIES
Ingredients
1 cup all-purpose flour
1/2 cup powdered sugar plus more for pressing cookies
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2" pieces
2 tablespoons sliced fresh basil leaves
1 teaspoon finely grated lemon zest
1 teaspoon finely grated lime zest
Juice of 1/2 lemon
Juice of 1/2 lime
1/4 teaspoon kosher salt
Preparation
Preheat oven to 375°. Place flour, 1/2 cup powdered sugar, butter, basil, both zests, and salt in a food processor. Pulse until mixture forms a coarse meal (not long), and then slowly add lemon and lime juice until large, moist clumps form. Roll the dough into 1" balls, roll in powdered sugar, and place on a large baking sheet. Lightly dust the bottom of a flat glass with powdered sugar and press cookies into 2" rounds, dusting cup bottom with powdered sugar as needed to prevent sticking. Bake until edges are brown, about 12 minutes. Transfer to a wire rack; let cool.
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