This was such a great pick for this month and has me anticipating spring time and fresh fruits. Snow go away and bring on the warm weather, fresh delicious produce and soon enough my husby home to me.
Yield: about 32 cookies
Ingredients 4 ounces butter, room temperature
3/4 cup plus 1 tbsp granulated sugar
1/2 tsp vanilla
Zest from 1 lemon
1 tbsp lemon juice (about half a lemon)
Zest from 1/2 lime
2 tbsp basil leaves, finely chopped
1 3/4 cups organic bread flour
1/2 tsp baking soda
1/2 tsp salt
Preheat an oven to 375°F and line two baking sheets with parchment paper.
Cream the sugar and butter together until it is light and fluffy. Add the egg, vanilla, zests, lemon juice and basil and mix in well. Add the flour, baking soda and salt. Stir until combined and everything is evenly distributed.
Spoon the dough onto the lined baking sheets.
Bake in a preheated oven for 8 to 12 minutes. I baked mine for 10 (8 minutes will yield a very soft dougy cookie whereas 12 minutes will yield a crispier cookie).
Let cool for a couple minutes before removing from the baking sheet.
Note: If you wanted to freeze half of the cookie dough, you can simply roll the dough into a log and wrap tightly in cling wrap. This way you can "slice and bake" if you wanted when you are having that slight craving for some fresh cookies.
Recipe adopted by The More Than Occasional Baker
Photos by A Healthy Jalapeño