Lemon Basil Butter Cookies

Lemon Basil Butter Cookies

Lemon Basil Butter Cookies?  The sweet and savory didn’t sound like a winning combination at first, but I needed something a little bit different for my Christmas cookie shipments.  Afraid that they might turn out too gourmet, I checked for reviews online. The recipe didn’t turn up only on the Epicurious-style sites, and normal people commented that the butter cookies had been a hit.

So, I stirred up a test batch to let people in the office, as well as my family, sample. As the aroma of the basil mixed with the sweet smell of sugar, my confidence increased…maybe I shouldn’t have divided the recipe down to 1/4 the original quantity.

My next batch might end up with a slightly different shape so that they look prettier…but that would add time to the prep, and the basil flecks and sprinkled sugar might be enough.

So far 4 out of 4 taste testers approve.


1 cup fresh basil leaves

¼ cups + 1 T sugar

1 stick unsalted butter, softened

1 T lemon juice

1/4 large egg (interpret that however you can. The original recipe made 4xs as much.)

1 1/2 cups all-purpose flour



Chop basil extremely finely. Toss the pieces with the flour so that they are evenly distributed; a fork would help.

In a separate bowl, cream together the butter, sugar, and egg.  Cut the butter mixture into the flour with a pastry blender, as you would when preparing a pie crust. When you have corn-kernel-sized pieces, add the lemon juice  and  stir the ingredients together. Finish by gathering the dough together with your hands; their warmth helps it hold into a smooth ball.

Roll dough to an even thickness of 1/2″.  Sprinkle the dough with sugar.  I passed a pasta rolling pin lightly over the top to  make a striped design. Cut the dough into uniform shapes.  Place the cookies 2 inches apart on lightly greased baking sheets.

Bake at 350° for 8 to 10 minutes or until lightly browned. Cool on wire racks.

Categories: Cookies and Candy, Desserts, Food and drink, Herbs and Spices | Tags: , , , , , , , , | Leave a comment

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