Lemon-Lime Basil Shortbread Cookies

Without the sanding sugar, these make a savory option with tea. I found this in Bon Appetit.

• Ready In: 30 mins
• Yields: 8-16 Cookies

Ingredients

• 1  cup flour
• 1⁄2 cup powdered sugar (plus more for pressing cookies)
• 1⁄2 cup butter, chilled and cut into 1/2-inch cubes
• 2  tablespoons basil, fresh chopped
• 1  teaspoon lemon zest, finely grated
• 1  tablespoon lemon juice
• 1⁄2 teaspoon lime zest, finely grated
• 1⁄4 teaspoon kosher salt
•  sanding sugar (optional)

Directions

1. Preheat oven to 375°.
2. Place flour, 1/2 cup powdered sugar, butter, basil, both zests, lemon juice, and salt in a food processor.
3. Pulse until large, moist clumps form.
4. Measure level tablespoonfuls of dough; roll between your palms to form balls.
5. Place on a large baking sheet, spacing 2" apart.
6. Lightly dust the bottom of a flat measuring cup with powdered sugar and press cookies into 2" rounds, dusting cup bottom with powdered sugar as needed to prevent sticking.
7. Sprinkle tops of cookies with sanding sugar if you want them sweet.
8. Bake until edges are brown, about 10-12 minutes.
9. Transfer to a wire rack; let cool.