Lemon Basil Shortbread Cookies

INGREDIENTS

• 1/2 cup (100 grams) confectioner’s sugar

• 200 grams plant-based, non-dairy butter

• 2 1/2 cups (300 grams) all-purpose flour

• 1 tsp salt

• Zest of 2 medium lemons

• 6-7 fresh large basil leaves, chopped & stems removed
  

DIRECTIONS

1. In a mixing bowl, cream together the sugar and non-dairy butter, scraping down the sides with a rubber spatula as needed.

2. Mix in the lemon zest and chopped basil leaves.

3. Then, continue mixing and sift in the flour and salt, gradually until a dough forms.

4. Turn the dough out onto a clean surface, knead it into a ball, and wrap it in plastic wrap.

5. Place the dough in the fridge and chill for 2 hours.

6. Once you’re ready to bake, preheat the oven to 320ºF and prepare to baking sheets with parchment paper or silicone mats.

7. Roll the dough on a floured surface into a 1/2-inch circle.

8. Use a 2-inch round cookie cutter of your preferred shape and place the cookies onto the baking tray.

9. Place the trays in the oven, and bake for 12-15 minutes until light golden. Cool on a wire rack.

10. Store in an airtight container at room temperature.