Last night I enjoyed a lovely evening with some of my best friends. Sometimes, there is nothing better than a girls night to renew and refresh your spirit! I have missed these girls so much and nights like these are one of the many reasons why my heart is so happy to be back in The Queen City.
A girls dinner always calls for dessert and I was happy to whip something up to enjoy after our wine, appetizers and Meredith's incredible Autumn chopped salad! I knew that I wanted to make something light and refreshing so I started with a little lemon. I made a homemade lemon sorbetto but wanted something else to go with it. I spotted a fresh bunch of basil that had been sitting in my fridge neglected for a few days and then a lightbulb went off. I grabbed some more lemons, browsed a few recipes and my lemon basil cookies were born! They are soft and slightly chewy with bright citrus notes and hint of basil. The flavors are light and yield a creation barely sweet enough to even be considered a cookie. A perfect pairing to the lemon sorbetto and a sweet ending to a wonderful night, if I do say so myself.
Lemon Basil Cookies
2 cups flour
1 1/4 tsp. baking powder
4 Tbsp. butter, room temperature
1 1/4powdered sugar, plus more for rolling cookies prior to baking
1/4 cup lemon juice (about 1.5 lemons, juiced)
Zest of one lemon
1/2 cup fresh basil leaves, very finely chopped
3 egg whites
In a medium bowl, whisk together flour and baking soda. Set aside.
In the bowl of an electric mixer, mix together butter and powdered sugar until mixture is creamy. Add lemon juice, lemon zest, and basil. Mix until just incorporated.
While mixing on medium speed, slowly add flour and baking soda mixture to the mixing bowl. The cookie dough will be crumbly- that's okay!
In a separate bowl, whisk egg whites until light and fluffy. Gently fold egg whites into cookie dough, this will moisten the dough. Form the dough into a ball and refrigerate for an hour or stick in the freezer for 15 minutes.
Preheat oven to 325 degrees.
Using a regular sized spoon, scoop out dough and roll into a ball. Roll each ball in powdered sugar and flatten with your hands.