Lemon-Basil Shortbread

Lemon-Basil Shortbread
Photo by Dan Goldberg


  • 1 cup butter (at room temperature)
  • 1 tablespoon lemon juice
  • 1 teaspoon grated lemon peel
  • ½ cup plus 2 tablespoons sugar
  • 1 tablespoon fresh basil leaves (minced)
  • 6 tablespoons cornstarch
  • 2 ½ cups all-purpose flour

Preheat oven to 300°. In a food processor, whirl butter, 1/2 cup sugar, grated lemon peel, lemon juice, flour, cornstarch, and basil leaves until smooth.Press dough into two 8-inch cake pans with removable rims. Press tines of a fork around edges to make a ridge pattern, then pierce dough with fo...

View full recipe at My Recipes


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