Lemon-basil Shortbread Recipe

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Ingredients

Directions

Step #1 Preheat oven to 300°.
Step #2 In a food processor/blender, grated lemon peel, flour, lemon juice, 1/2 c sugar, whirl butter, cornstarch, & basil leaves until smooth.
Step #3 Press dough into two 8-inch cake pans with removable rims.
Step #4 Press tines of a fork around edges to make a ridge pattern, then pierce dough with fork in parallel lines about an inch apart.
Step #5 Bake until firm to touch & slightly browned, about 45 mins (40 in convection oven).
Step #6 Sprinkle top hot rounds with 2 tbsps sugar.
Step #7 Remove pan rims & cut each round, while still warm, into 12 or 16 wedges.
Step #8 Let cool completely on pan bottoms on racks, then remove wedges & serve or store airtight up to 1 week.
Enjoy the Lemon-Basil Shortbread recipe

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