Lemon-Basil Shortbread

Preheat oven to 300º.
In a food processor, whirl until smooth:
1 cup butter (at room temperature)
1/2 cup sugar
1 tsp grated lemon peel
1 Tbsp lemon juice
2-1/2 cups all-purpose flour
6 tbsp cornstarch
1 Tbsp minced fresh basil leaves

Press dough into two 8-inch cake pans with removable rims

Press tines of a fork around edges to make a ridge pattern, then pierce dough with fork in parallel lines about an inch apart

Bake until firm to touch and slightly browned, about 45 minutes (40 minutes in convection oven)

Sprinkle hot rounds with 2 Tbsp sugar. Remove pan rims and cut each round, while still warm, into 12 or 16 wedges

Let cool completely on pan bottoms on racks, then remove wedges and serve or store airtight up to 1 week

Makes 24 or 32 wedges

You can serve this lemon-basil shortbread with Rhonda's Siena Sorbet.

Pair with Ferrari-Carano Siena or Ferrari-Carano Eldorado Noir.