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
Preparation
- 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.
- 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.
- 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).
- 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.
- 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.
- Preheat the oven to 350 and get out 2 baking sheets.
- 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).
- Bake the cookies 1 tray at a time, for 20-25 minutes, or until slightly puffed and golden brown, rotating the tray halfway through.
- Let cookies cool on the tray before transferring to a cooling rack. Store in an airtight container for up to a week.
Bowery Ingredients
