Lemon basil & lavender shortbread cookies

IMG_6055No video for this recipe, sorry!  I don’t actually have any lemon basil growing in my garden right now–my pesky chickens ate all of my baby basil plants earlier this spring.   So, I can’t make any of these delicious cookies until I can get my hands on some lemon basil.  And I don’t know of a source of lemon basil, so it might be a while before I can make these cookies again.  Which, if I think about it, is probably a good thing because when I first experimented with this recipe I ate the entire batch that afternoon (nearly 2 dozen cookies).  I’m not kidding.  Also I’m not particularly proud to admit that (or am I?).  I’m not into hot dogs, but if there were a shortbread-eating contest, though, I’d definitely be in the running to win.

I made a big batch of these cookies for my friend’s wedding earlier this summer (see my previous post) and somehow I managed not to eat a single cookie before I got to the actual wedding.  How on earth did I manage that?!  I suspect it had something to do with the gobs of cupcakes and icing I had consumed the day I was making literally hundreds of cupcakes and cookies.  Nothing like a little sugar overload to stave of a good shortbread craving…

For this recipe I prefer to use fresh lemon basil.  I use a mortar and pestle to grind the basil into a paste, and use a little bit of sugar as a grinding agent to help break down the basil.  Using fresh basil turns the sugar paste a brilliant green!  Unfortunately, the green color doesn’t hold–it gets diluted as more ingredients are added to the dough.  For the wedding, I only had dried lemon basil.  Honestly, I couldn’t tell a difference in the flavor–so if you happen across lemon basil, buy as much of it as you can and dry it!!  You can then make these cookies all winter long (assuming you have dried lavender flowers).  If you don’t have either of these, then your next best option is lemon-rosemary shortbread cookies, which may just be my second favorite flavor of shortbread.  You can substitute rosemary for the lavender and lemon zest for the lemon basil, but add about 1 teaspoon of lemon juice in addition to the vanilla extract.

Let’s just say that you need to find a way to make these cookies.  Buy yourself a pack of lemon basil seeds and set a pot in your windowsill.  Grow some lemon basil and while you’re at it, get yourself a lavender plant, too.  Besides being beautiful, you can harvest some of the flowers (before they open) to use in cookies, breads, teas, whatever.  And then leave most of the flowers to open because the bees LOVE THEM.  They go completely nuts!  And we all know the bees can use all the help they can get.  So help feed the bees while beautifying your garden!  Win win!

Go make these cookies!  Find the recipe here.

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