Basil & Lime Meltaways
I may just have found my new favorite cookie…basil & lime meltaways! Before you judge this cookie too harshly for having an herb as one of the main flavor ingredients, I encourage you to give them a try. Between the healthy dose of butter and the addition of cornstarch, these meltaways do just that; melt in your mouth leaving the subtle flavor of basil and a sweet and tart burst of fresh lime.
Rolled in powered sugar, these buttery babies are delicious with a cup of camomile tea. If you are a citrus lover like me, you will adore this cookie. Promise me you’ll give them a try!
Basil & Lime Meltaway Cookies- adapted from Martha Stewart
1 cup confectioners’ sugar (powdered)
2 Tbsp finely grated lime zest (2-3 limes)
2 tablespoons fresh lime juice
1 tablespoon pure vanilla extract
1 3/4 cups plus 2 tablespoons all-purpose flour
2 tablespoons cornstarch
1/4 teaspoon coarse salt
Directions
1. Put butter and 1/3 cup confectioners’ sugar in the bowl of an electric mixer fitted with the whisk attachment (yes the whisk), and mix on medium speed until pale and fluffy. Add lime zest, basil, lime juice and vanilla, and mix well. In a separate bowl, whisk together flour, cornstarch, and salt. Add to butter mixture, and mix on low-speed until just combined.
2. Dump out dough onto a sheet of parchment paper. Roll in parchment to form a log about 2 inches in diameter and 10 inches long. Refrigerate log until cold and firm, at least 1 hour or overnight. Tip: place cookie dough inside a cardboard paper towel roll to keep its shape in the fridge.
3. Preheat oven to 350 degrees. Remove parchment from logs; cut into 1/4-inch-thick rounds. Space rounds 1 inch apart on baking sheets lined with parchment paper or silicone mat. Bake cookies until barely golden, about 13 minutes. Transfer cookies to wire racks to cool slightly, 8 to 10 minutes. While still warm, toss cookies with remaining 2/3 cup powdered sugar in a resealable plastic bag. Cookies can be stored in airtight containers at room temperature up to 2 weeks.
Note: These cookies have a subtle basil flavor. If you love sweet basil, feel free to add up to 2 Tbs of finely minced basil!
HEAVENLY. Oh my gosh, Leah. I can’t wait to try this recipe!! I love everything about it!!
Thanks Jess! They really are melt-in-your-mouth delicious.
I PROMISE you that I will give these a try. I love all of the ingredients and can just imagine one of these melting on my tongue. Yes!
Yay! I truly hope you like them.
They have a subtle basil flavor so if you really like basil, you can bump up the amount.
Yummy and Beautiful! Love the color palette, too!
Thank you Veronica!
Yum! These sound divine. I heart basil desserts!
Hey! These cookies might pair nicely with your basil ice cream!
These look absolutely fabulous, Leah! Much love to you.
YUM!! Perfect with my mid-morning cuppa. I promise
YUm. These look so pretty. I love using herbs in baking. It’s such a nice surprise.
I agree! Totally unexpected by delicious. Especially a sweet herb like basil.
Yes! These are gluten-free too!
They look gorgeous and melt in your mouth, delicious!!
oh no, I missed the part where it said FLOUR…. oops! I guess, I’ll just have to sub it for GF Flour
I really have to try and make an adaptation of these, because they looks so good!
Oh Emily! I’m sorry that these cookies aren’t gluten free for you. Yes, minor detail there with the whole flour thing.
these look so YUMMY! and leave it to you to even stylize the “meltaway” text to literally melt away!