Basil Citrus Shortbread Cookies with Basil Citrus Sugar

1 hour Yield: 2 dozen cookies
VG
Ingredients
  • 2 cups white sugar
  • 1 clamshell Bowery Basil
  • 1 orange, zested
  • 1 lemon, zested
  • 1 lime, zested
  • 1/2 grapefruit, zested
  • 3/4 pound unsalted butter, room temperature
  • 3 1/2 cups all-purpose flour
  • 1/4 teaspoon kosher salt
  • 1/4 cup ice water
  • 1 egg
Recipe Preparation
  1. Add sugar, basil, and citrus zests to a food processor, and pulse until evenly light green in color, before it begins to clump together, about 15 seconds.
  2. In the bowl of a stand mixer (or in a large bowl if using a handheld mixer) fitted with a paddle attachment, combine butter and 1 cup of the basil citrus sugar. Mix until just combined.
  3. Add in flour and salt and mix until the dough comes together. If the dough seems too dry, add in ice water 1 tablespoon at a time until a shaggy dough forms (you will likely not need the full 1/4 cup).
  4. Place dough onto a piece of plastic wrap, and use the wrap to help guide the dough into a roughly 2 inch wide log. Place in the fridge to firm up for at least 90 minutes, but up to overnight.
  5. Take the dough out of the fridge when it is firm and not too malleable, and remove the plastic wrap. Whisk the egg with 1 tablespoon of water, and use a pastry brush to paint it all over the dough log. Pour the remaining basil citrus sugar on a platter or plate, and roll the dough log in it, pressing gently to adhere the sugar to the egg wash.
  6. Preheat the oven to 350 and get out 2 baking sheets.
  7. Transfer the log to a cutting board, and gently re-roll to make sure it is as round as possible. Using a serrated knife, slice the log into ½ inch rounds, placing them on an ungreased baking sheet at least 2 inches apart (you should be able to cut about 2 dozen cookies, 12 on each tray).
  8. Bake the cookies 1 tray at a time, for 20-25 minutes, or until slightly puffed and golden brown, rotating the tray halfway through.
  9. Let cookies cool on the tray before transferring to a cooling rack. Store in an airtight container for up to a week.