Lemon-Lime Basil Shortbread Cookies


Makes about 16

1 c all purpose flour
½ c powdered sugar plus more for pressing cookies
½ c (1 stick) chilled unsalted butter, cut into ½” cubes
2 Tbsp sliced fresh basil leaves
1 tsp finely grated lemon zest plus 1 Tbsp fresh lemon juice
½ tsp finely grated lime zest
¼ tsp kosher salt
Sanding sugar (optional)

Ingredient info: decorative sanding sugar has large, crunchy crystals, available a specialty foods stores

Preheat oven to 375 º. 

Place flour, ½ cup powdered sugar, butter, basil, both zests, lemon juice, and salt in a food processor. Pulse until large, moist clumps form. 
Measure level tablespoonfuls of dough roll between your palms to form balls. Place on a large baking sheet, spacing 2” apart. 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. Sprinkle tops of cookies with sanding sugar, if using.
Bake until edges are brown, about 15 to 20 minutes (check after 12 minutes). Transfer to a wire rack; let cool.