August 8, 2018

Cinnamon basil shortbread cookies


Have you ever tried the herb cinnamon basil? My mom gave me one this year and it's been growing in my herb garden while I wonder how to use it. It's a pretty herb that reminds me of Thai basil or Holy basil. Cinnamon basil has a purple stem and its leaves are sweet and warm and definitely have a bit of cinnamon flavor to them. I often make rosemary shortbread during the holiday season so when I was reading up on cinnamon basil and saw this recipe for a shortbread cookie using it I was inspired to give them a try. They are amazing. And I mean it fully. They were like nothing we've ever tasted before. The flavor of the herb is so unique and goes so deliciously in a sweet application. My husband was floored by them - a simple shortbread, but filled with a sweet, delicate, slightly cinnamony flavor with a hint of herby basil taste. Plus they smell so good! What a terrific flavor combination. I'm looking forward to trying the cinnamon basil in more recipes now. I'm thinking stir fries and maybe an ice cream. My modified recipe below will make about 12-14 cookies.


Cinnamon basil shortbread cookies
1/2 cup (1 stick) unsalted butter, softened
2/3 cup sugar
3/4 cup lightly packed cinnamon basil leaves, finely minced
1/4 teaspoon salt
1/4 teaspoon cinnamon (I used Ceylon)
1/2 teaspoon pure vanilla extract
1-1/4 cups all-purpose flour

Using a hand mixer or a stand mixer with paddle attachment, cream the butter and sugar in a large bowl until light and fluffy. Mix in the basil until well-combined. Mix in the salt through vanilla and then slowly mix in the flour until combined.

Turn the dough onto a couple large sheets of plastic wrap. The dough will be crumbly as shortbread is. Try to bring the dough together and use the plastic wrap to form it into a log about 2.5-3 inches in diameter. Wrap the dough tightly and refrigerate for an hour or up to overnight (I like to refrigerate longer to let the flavors really permeate the dough).

When ready to bake, line a baking sheet with parchment paper and preheat the oven to 350 degrees.

Slice the cookies into about 1/4-inch disks. If they fall apart or crumble a little, just use your hands to reshape. I like to cut off the ends and then roll them with any crumbs of dough and flatten into disk shapes for a couple extra cookies.

Bake for 10-12 minutes, until the bottoms are just lightly golden. Let cool on the baking sheet for another couple of minutes and then transfer to a wire rack to cool.

Store in an airtight container.


What was I cooking one year ago?: applesauce barley infant cereal muffins
Two years ago?: zucchini (mock apple) crisp
Three years ago?: green bean & red potato salad
Four years ago?: Thai-style omelettes
Five?: slow cooker barbeque black-eyed peas
Six?: warm Mexican corn salad
Seven?: stewed okra & tomatoes w/ andouille sausage
8?: summer vegetable enchiladas w/ creamy poblano sauce

14 comments:

  1. What a fun and creative cookie recipe! Wish I could grab one right now!

    ReplyDelete
  2. Your cookies look great! I love shortbread cookies, but haven't heard of cinnamon basil. I will have to check it out, sounds good! Thanks!

    ReplyDelete
  3. LOVE shortbread! And we have a ton of basil in our garden at the moment, so your timing with this recipe is perfect. Thanks!

    ReplyDelete
  4. i'll have to look for cinnamon basil. sounds so unique!

    ReplyDelete
  5. Cinnamon basil sounds so interesting - love this twist on traditional shortbread!

    ReplyDelete
  6. That sounds like an yummy and interesting combo! I'll have to give them a try!

    ReplyDelete
  7. I haven't tried cinnamon basil, but these look/sound super delicious! Will have to try them soon!

    -Jennifer
    https://maunelegacy.com

    ReplyDelete
  8. I've never heard of cinnamon basil before - it sounds like a super interesting taste. This sounds like a great way to try it!

    ReplyDelete
  9. What an interesting combo. I'll have to try that out.

    ReplyDelete
  10. I don't think I've ever tried a savory shortbread, but I'm so curious to give cinnamon basil a tastes. It sounds like such a unique flavor profile.

    ReplyDelete
  11. This is so unique- I bet your kitchen smelled awesome!

    ReplyDelete
  12. I have never heard of a cinnamon basil combination before. What an interesting combination. I love both, so it would make sense to combine them.

    ReplyDelete
  13. Such an interesting combo....I would have never thought of cinnamon and basil, but these sound delicious! PINNED!

    ReplyDelete
  14. i need to obtain some cinnamon basil next year, for sure! what a great and unique way to use it!

    ReplyDelete

I love to hear from you!