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I don’t know about you, but lately there has been an abundance in my life.
Cookies ranging from delicious chocolate chip bars to fruity jam thumbprints have made an appearance.
Despite the overwhelming amount of cookies I was on a mission to make something new.
So, one cold day I was looking through my fridge and found a lonely package of basil. It was starting to look a bit wilted and sad.
There was also a lime rolling around that I had bought for something and apparently forgot about it.
I figured there was something delicious that could come from combining these 2 ingredients.
After a quick Google search I stumbled upon a beautiful recipe from one of my favorite bloggers, Russell of Chasing Delicious.
Back in August Russell made Lemon Lime Basil Cookies. I remembered commenting on how I wanted to make these and was so glad I stumbled back on to his recipe.
If you haven’t stopped by Chasing Delicious yet, please do. Russell has some of the most beautiful photography and engaging content.
I didn’t have a lemon as called for in Russell’s recipe, but I made do with my lime. And everything about this recipe turned out perfect.
It was light and refreshing, not heavy or super sweet. The cookies smelled amazing and had a wonderfully chewy texture.
The cookies were exactly as Russell had described, “They exude summer… deliciously refreshing with a distinct, almost pungent layer of basil all wrapped up in a soft, chewy, sugary cookie.” I can not think of a better way to describe them.
I know I made these a bit out of season, but it is worth it. In the sea of overly sweet bars and cookies this recipe offers a refreshing change of pace.
And I think if you wanted to make them Christmas-y you should mix in some chopped fresh cranberries!
Basil Lime Cookies
- 1 stick unsalted butter at room temperature
- 6 ounces (3/4 cup plus 1 tbsp) sugar
- 1 egg
- 1/2 tsp vanilla
- Zest of 1 lime
- 3 tbsp very finely chopped fresh basil leaves
- 7 ounces (1 3/4 cup) flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- Pre-heat the oven to 375 degrees Fahrenheit and line the cookie sheets with a silicone mat or parchment paper.
- In a stand mixer (or hand-held mixer) cream together the butter and sugars until light and fluffy.
- Mix in the egg, vanilla, zest, and basil. Mix together until fully combined.
- In a separate bowl sift together the flour, baking soda, and salt. Then mix into the butter mixture until combined.
- Roll 1 tbsp of dough to make a little sphere. Repeat with remaining dough. Place about 1 inch apart on the cookie sheets.
- Bake 8 to 12 minutes, depending on the size of your cookies/oven.
- Allow to cool on a cooling rack for a few minutes then…devour.
A special thank you to Junia of Mis Pensamientos for organizing #cookielove!
Don’t forget to check out the other #cookielove hosts!