Buttery yellow daffodil clusters bloom across the island…
Kids prepare for science fair and gardeners spend their afternoon turning the soil in raised beds. It’s that time of year when anything is possible and we begin to imagine sunlight days and dinner on the deck.
Lemons are on sale at the T&C and with them you can make your own version of spring in a cookie. These are quick to mix, easy to bake and lovely to behold. Light with lemon, rich with butter and a hint of peppery basil spice they are the perfect tea cookie with which to celebrate the arrival of spring.
Lemon basil butter cookies
from central market culinary resource center
Makes about 2 ½ dozen
2 cups flour
½ teaspoon baking soda
¼ teaspoon salt
1 cup sugar
1 tablespoon grated lemon zest
1 cup chopped basil
¾ cup butter, room temperature
1 egg
1 tablespoon lemon juice
3 tablespoons sugar for rolling
Sift together flour, baking soda, salt. Set aside. In a food processor, mix sugar, lemon zest basil and butter until light and fluffy. Add egg and lemon juice and pulse until incorporated. Add 1/2 of dry ingredients and pulse once. Add other half and pulse to combine thoroughly. Wrap or cover dough and chill for one hour or until firm. Shape into 1-inch balls. Roll in sugar to coat and place 2 inches apart on an ungreased cookie sheet. Press each ball with palm of our hand to flatten slightly. Bake for 10-12 minutes or until golden. Transfer to racks to cool.
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