« back to recipes

Lemon-Basil Shortbread


Serves 24 or 36 wedges

You can serve this lemon-basil shortbread with Rhonda’s Siena Sorbet. (Sorbet recipe also found in desserts section of Rhonda’s Kitchen.)

Lemon-Basil Shortbread


Preheat oven to 300º. In a food processor, whirl all ingredients, (holding aside 2 tablespoons sugar), until smooth. 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.


Lemon-Basil Shortbread

  • 1 cup butter (at room temperature)
  • 1/2 cup and 2 Tbsp 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