Confession – I am ardently in love with fresh basil. Head over heels. Smitten kitten. I want to marry it. All of those things.
Basil is wonderful in many Italian dishes and paired with its BFF’s, tomato and mozzarella, but basil is also a marvelous ingredient in buttery cookies, especially when you also add in the citrus tang of lemon and lime zests.
I found this recipe a little odd. The dough comes together in a food processor, similar to making pie dough. The recipe said the dough would form “moist clumps,” but mine wouldn’t hold together to form a ball, so I added in 2 teaspoons of milk to make it wet enough to shape into balls.
The extra milk is probably why the cookies stayed a little moist in the middle, so if I make these again I will poke a few holes in the center of the cookies…