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Lemon Lime Basil Cookies

Posted Mar 25 2013 12:00pm
This month for my  {SRC}  reveal I was introduced to a blogger that I knew I would have the sweets for. Ros over at  The More Than Occasional Baker  has been sharing rich, mouth-watering, topped with frosting desserts, sweets and treats for a couple of years now and I knew I would get lost searching around for the perfect treats that would fire up my sweet tooth.

Normally I am not all that big on sweets, not so much because of their sugary-stick-to-my-ass base but I am more of the salts kind of gal, like potato chips and salted fries . In fact, this past weekend I embarrassingly ate almost an entire bag of organic sea salt sweet potato chips. 

I said almost. I couldn't stop they were just so good. 

I want more. 
The cookie dough was clearly taste tested before they were baked (always a must) and as expected, I did a little food dance to show just how excited I was for these refreshing and delicious cookies to finally bake up.

The look of these cookies is kinda fun too. The surprising green color that pops through is intriguing enough to have you reach for a bite and then you fall in love with the citrusy sweet sugar cookie. It's bliss.

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.
Lemon Lime Basil Cookies
Yield: about 32 cookies

4 ounces butter, room temperature
3/4 cup plus 1 tbsp granulated sugar
1 egg
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

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