As most of you know I live on a beautiful 130-year-old organic farmette where we raise herbs and vegetables that go into delectable gourmet salt and spice blends. This was the perfect Green Acres scenario in the beginning with my husband proclaiming, “fresh air” and me explaining “I get allergic smelling hay!” But I was his wife, so goodbye to my city life.
After some initial culture shock and a lot of complaining, I have adopted, can’t say I’ve adapted, to this farm life. I fell in love with the gardens which lead me to the spices. There is the mad scientist, think white lab coat and googles, that measures and carefully blends and there is the creative genius that allows me to imagine all the possibilities.
When these two sides collide it can cross over to “Wacky.” Using the Cedar Oak Farms Basil & Lemon Salt to create today’s post; Basil & Lemon Butter Cookies. It uses the salt in the cookie dough and as garnishment. The lemon icing tends to be very sweet and the basil & lemon salt adds a nice balance.
These buttery delights bake up pretty, are easy to make, and taste divine.
Basil & Lemon Butter Cookies Batter:
Line two cookie sheets with parchment paper and set aside. Place 1 cup (2 sticks) of unsalted butter in a standup mixer bowl. Be sure to use unsalted butter since you will be adding salt to the batter. Also, use softened, but still firm, butter. You do not want that butter that has sat out too long in a hot kitchen that kinda wilts in the butter dish.
Attach a paddle attachment to the mixer and add 3/4 cup powdered sugar, 1/2 teaspoon vanilla, 1/4 teaspoon basil lemon salt to the butter and beat until light and fluffy, about 2 – 3 minutes. Gradually stir in the flour until just combined. Use your hands to form the dough into a ball.
Transfer the dough to a lightly floured board and flatten dough with the palm of your hand to make a smooth surface. Roll the dough out into a 1/4-inch circle. Use cookie cutters to cut dough and place onto the prepared cookie sheets.
Bake cookies in a preheated 325°F oven until firm and pale golden, about 20 – 25 minutes. I know seems like a long time for cookies but, slow and steady make these cookies perfect for icing. Remove from oven and let cool completely on the sheets.
Sift 1½ cups powdered sugar into a medium bowl and whisk in 2 – 3 tablespoons lemon juice a little at a time until you get the consistency you desire. Keep it on the thicker side so the icing spreads over the cookie without running down the sides. Lightly sprinkle basil & lemon salt over the icing. Using the salt as a garnish counters the sweetness in the icing for a delicious balance.
- 1 cup unsalted butter softened
- 3/4 cup powdered sugar
- 1/2 teaspoon vanilla
- 1/4 teaspoon basil & lemon salt
- 2 cups all-purpose flour
- 1½ cups powdered sugar sifted
- 2 – 3 tablespoons lemon juice
- Basil & Lemon Salt for garnishment
Preheat oven to 325°F. Line two cookie sheets with parchment paper.
In a stand up mixer with a paddle attachment beat together the butter, powdered sugar, vanilla, and salt until light and fluffy, about 2 – 3 minutes. Gradually stir in the flour just until combined.
Form the dough into a ball and transfer to a lightly floured board. Flatten the dough with the palm of your hand to make a smooth surface and then roll into a 1/4-inch circle. Use cookie cutters to cut into shapes.
Place on prepared cookie sheets and bake until firm and golden, about 20 – 25 minutes. Remove from oven and let cool completely on the sheets.
Meanwhile make the icing. In a medium bowl add the powdered sugar and enough lemon juice to desired consistency. Lightly sprinkle with basil & lemon salt.