Prep time: 20 minutes
Cook time: 45 minutes
This recipe is from "The Sunset Grill: 125 Tasty Recipes for Casual Get-Togethers and Easy Weeknight Cookouts," forward by Cheryl and Bill Jamison (Sunset Books, $21.95). These cookies will keep up to one week in an airtight container at room temperature.
1 cup unsalted butter, room temperature
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1/2 cup plus 2 tablespoons sugar
1 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
2 1/2 cups flour
6 tablespoons cornstarch
1 tablespoon minced fresh basil leaves
Preheat oven to 300 degrees. In a food processor, mix the butter, 1/2 cup sugar, lemon zest, lemon juice, flour, cornstarch and basil leaves until smooth. Press the dough into two 8-inch cake pans with removable sides. Press the tines of a fork around the edge of the dough, then pierce the dough with the fork in parallel lines about an inch apart.
Bake the shortbread until firm to the touch and slightly browned, about 45 minutes. While still hot, sprinkle each shortbread round with 1 tablespoon sugar. Remove the sides from the pans and cut each round, while still warm, into 12 wedges.
Set the pans on cooling racks to cool completely, then remove the shortbread wedges and serve.
Per serving: 143 cal.; 1 g pro.; 17 g carb.; 7 g fat (5 sat., 2 monounsat., 0 polyunsat.); 21 mg chol.; 2 mg sod.; 0 g fiber; 5 g sugar; 49 percent calories from fat.