These lightly sweetened Basil-Lime Sugar Cookies are a special treat. Pictured with Blueberry Cream Tartlets with Maple Glaze.
Basil-Lime Sugar Cookies
- ½ cup salted butter, softened
- ½ cup granulated sugar
- 1 large egg
- ¼ teaspoon lemon extract
- 2 tablespoons finely chopped fresh basil
- 1 tablespoon fresh lime zest
- 1½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup confectioners’ sugar
- 2 tablespoons fresh lime juice
- Line 2 baking sheets with parchment paper.
- In a large bowl, beat together butter and granulated sugar with a mixer at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg and lemon extract, beating to combine. Beat in basil and lime zest.
- In a medium bowl, whisk together flour, baking soda, and salt. With mixer at low speed, gradually add flour mixture to butter mixture, beating until incorporated. Wrap dough in plastic wrap, and refrigerate until cold, approximately 1 hour.
- Preheat oven to 350°.
- Using a rolling pin, roll out dough to a ⅛-inch thickness on a lightly floured surface. Using a 2-inch teapot-shaped cutter, cut 48 shapes from dough, rerolling scraps as necessary. (If dough becomes too warm to work with, refrigerate until firm.) Place cookies 2 inches apart on prepared baking sheets. Refrigerate for 15 minutes to prevent cookies from spreading and losing their shape.
- Bake until edges of cookies are light golden brown, approximately 8 minutes. Remove from pans, and let cool completely on wire racks.
- In a small bowl, stir together confectioners’ sugar and lime juice until smooth and creamy. Add more lime juice, if necessary, to achieve desired consistency. Using a small offset spatula, spread glaze over cookies, and let dry for 1 hour.
- Store cookies between layers of wax paper in an airtight container.
Make-Ahead Tip: Freeze unglazed cookies in an airtight container for up to 1 week. Thaw cookies, and then glaze.