Beautiful tangy lemon lime cookies.
Lemon Lime cookies
Makes 24 cookies
1 stick butter, at room temperature
3/4 cup plus 1 tablespoon granulated sugar
1 egg
1/2 teaspoon vanilla extract
Zest from 1 lemon
Zest from 1/2 lime
2 tablespoons basil leaves, finely chopped
1 3/4 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
Preheat an oven to 375°F/180 g celcius. Line two baking sheets with parchment paper or a silicon sheet if you’ve got one.
Cream sugar and butter until light and fluffy. Add the egg, vanilla, zests and basil and mix well.
Add the flour, baking soda and salt. Stir until combined and everything is evenly distributed.
Spoon the dough onto two lined baking sheets. Ca 1 tbsp for eacg cookie. The recipe makes about 24 cookies. Bake in the preheated oven for 8 to 12 minutes. I baked mine for 10 min for a soft cookie.
Let cool for a couple minutes before removing from the baking sheet.
Makes 24 cookies
1 stick butter, at room temperature
3/4 cup plus 1 tablespoon granulated sugar
1 egg
1/2 teaspoon vanilla extract
Zest from 1 lemon
Zest from 1/2 lime
2 tablespoons basil leaves, finely chopped
1 3/4 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
Preheat an oven to 375°F/180 g celcius. Line two baking sheets with parchment paper or a silicon sheet if you’ve got one.
Cream sugar and butter until light and fluffy. Add the egg, vanilla, zests and basil and mix well.
Add the flour, baking soda and salt. Stir until combined and everything is evenly distributed.
Spoon the dough onto two lined baking sheets. Ca 1 tbsp for eacg cookie. The recipe makes about 24 cookies. Bake in the preheated oven for 8 to 12 minutes. I baked mine for 10 min for a soft cookie.
Let cool for a couple minutes before removing from the baking sheet.
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