My parents gave me their basil plant before they went to Spain for three weeks this summer. It’s been over a month now and it’s still alive (whew!) and is still an inspiration for many creations. I LOVE being able to open my kitchen window and grab the fresh herb. Because it stares at me every day, basil is often top of mind and caught my attention as an ingredient in these shortbread cookies. As I’ve mentioned before, I’m loving herbs in unexpected places these days so I knew I had to try these , but the big draw back for me was that the recipe calls for a food processor, which I do not have – shocking, I know.
Not entirely distraught, I decided this would be a perfect visit-the-family-and-use-tools-I-don’t-have sort of project. Sure enough I was in Los Gatos with my parents this weekend and was able to whip out their Cuisinart before I left (as a kid I thought that was just what they were called – a Cuisinart, not a food processor. Hahaha). These cookies are SO simple and super fragrant, but you definitely do need the fast blades to make easy work of this recipe:
Despite the bad rap I think shortbread has for being too buttery, these cookies were definitely not and had a delicate citrus flavor that worked well with the basil and butter. I’m pretty sure Girl Scout Cookies are not the way to be judging shortbread, but from how I remember other shortbreads, they are very dense and a bit hard – again these cookies did not follow trend and were much lighter and airy than I expected. All in all a lovely little biscuit that was surprisingly refreshing in flavor and didn’t weigh me down or make me feel like I was over indulging. Now only if I’d had some lemon gelato or sorbet to couple with my cookies… that would have been really delicious!