Lemon Basil Shortbread Cookies
Ingredients:
2 cups all-purpose flour
2/3 cup granulated sugar
2 Tablespoon finely chopped fresh basil
1 teaspoon + 1 pinch kosher salt
1 cup (2 sticks) unsalted cold butter cut into 1″ chunks
2 teaspoons local honey
⅓ cup loosely packed lemon zes
Sea Salt
Directions:
Heat oven to 325 degrees.
In a food processor, pulse together flour, sugar, basil and salt.
Add butter and honey and pulse to fine crumbs.
Add the lemon zest and pulse a few more times until some crumbs start to come together but don’t overprocess. Dough should not be smooth.
Press dough into an ungreased 8 or 9-inch square baking pan or 9-inch pie pan. Prick dough all over with a fork.
Bake until golden brown, about 35 to 40 minutes for a 9″ pan, 45-50 minutes for an 8″ pan.
Transfer pan to a wire rack to cool. While the shortbread is still warm, cut into squares, wedges or bars.
Let shortbread cool completely in the pan before removing and sprinkle with Maldon Sea Salt