Shortbread (Citrus Basil)

Sprinkle these simple cookies with sanding sugar and serve them with ice cream. Or leave off the sugar and serve with tea for a more savoury option.

1 cup all-purpose flour, unbleached
½ cup confectioners' sugar
½ cup (1 stick) butter, chilled, cut into ½" cubes
2 Tbsp. fresh basil leaves, sliced
1 tsp. lemon zest, finely grated
1 Tbsp. lemon juice, freshly squeezed
½ tsp. lime zest, finely grated
¼ tsp. sea salt
sanding sugar (optional)

Preheat oven to 375°F (190°C/170°C fan, Gas Mark 5).

Place flour, ½ cup confectioners' sugar, butter, basil, both zests, lemon juice, and salt in a food processor. Pulse until large, moist clumps form. Measure level Tbsp. of dough; roll between your palms to form balls. Place on a large baking sheet, spacing 2" apart.

Lightly dust the bottom of a flat measuring cup with confectioners' sugar and press cookies into 2" rounds, dusting cup bottom with confectioners' sugar as needed to prevent sticking. Sprinkle tops of cookies with sanding sugar, if using.

Bake until edges are brown, about 20 minutes. Transfer to a wire rack; let cool.

Makes about 16.

Cook's Notes: Decorative sanding sugar has large, crunchy crystals; available at specialty foods stores.