Lemon-Basil Bliss Cookies
Indulge in the refreshing and vibrant flavors of these Lemon-Basil Bliss Cookies. These delightful sandwich cookies feature a luscious lemon basil curd that is both zingy and aromatic, perfectly complementing the buttery cookie base. Each bite is a burst of citrusy goodness, elevated by the fragrant notes of fresh basil. Ideal for sunny days or anytime you need a sweet pick-me-up, these cookies will transport your taste buds to a garden of flavor. With their elegant presentation and delightful taste, they are guaranteed to become a cherished favorite in your home.
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
granulated sugar
1 cup (none)
lemon zest
2 tablespoons (freshly grated)
powdered sugar
4 tablespoons (none)
large eggs
2 (room temperature)
large egg yolk
1 (room temperature)
fresh lemon juice
1/3 cup (about 2 to 3 lemons)
all-purpose flour
1/3 cup (for curd, sifted)
fresh basil
1/4 cup (tightly packed, chopped)
unsalted butter
16 tablespoons (room temperature)
powdered sugar
3/4 cup (for cookie dough)
lemon zest
1 1/2 tablespoons (for cookie dough)
milk
1 tablespoon (room temperature)
real vanilla extract
1 1/2 teaspoons (none)
sea salt
1/2 teaspoon (none)
all-purpose flour
2 cups (sifted)
Instructions
1
To prepare the lemon basil curd, begin by combining the granulated sugar and lemon zest in a food processor. Pulse to release the oils from the zest and fully combine with the sugar.
2
Add the powdered sugar, eggs, egg yolk, and fresh lemon juice to the processor. Blend for 30-60 seconds until everything is well-mixed.
3
Transfer the mixture to a heavy-bottomed saucepan over medium heat. Stir in the fresh basil and butter. Cook while stirring continuously for 6-8 minutes until the curd thickens to a custard-like consistency. If any lumps form, strain the mixture again using a fine-mesh sieve.
4
Once smooth, transfer the curd to a heat-safe bowl, cover with plastic wrap directly on its surface to prevent a skin from forming, and refrigerate until completely chilled.
5
Next, prepare the cookie dough. If your 16 tablespoons of butter are not softened, microwave them for 5-10 seconds. In an electric stand mixer with a paddle attachment, cream the room-temperature butter, 3/4 cup powdered sugar, and 1 1/2 tablespoons lemon zest on medium speed for about 4 minutes or until smooth and fluffy.
6
With the mixer set to low, add the egg, additional egg yolk, milk, vanilla extract, and sea salt. Continue mixing for a few more minutes until well-combined. Scrape down the sides of the bowl as needed. The mixture may look slightly curdled.
7
Gradually add 2 cups of flour into the mixture while running the mixer on low speed until the dough just comes together, ensuring not to overmix.
8
On a clean surface, lay a silicone baking mat and place a sheet of parchment paper on top, lightly dusting it with flour. Place the dough on the parchment and sprinkle additional flour on top. Roll the dough out to a 1/4-inch thickness using a floured rolling pin.
9
Transfer the rolled dough onto a baking sheet for chilling. Freeze the dough for 15-20 minutes or refrigerate for 30-40 minutes to firm up.
10
Preheat the oven to 350°F (177°C). Line several baking sheets with parchment paper. Utilize a 1 3/4-inch round cookie cutter to cut out circles from the dough. Re-roll scraps as needed. Use a smaller 1 1/4-inch cookie cutter to cut out centers from half of the larger circles, creating 'O' shapes.
11
Arrange all cookies on the prepared baking sheets with enough space in between. Freeze for another 10 minutes or refrigerate for 20 minutes for best results.
12
Bake each tray in the preheated oven for 8-9 minutes. Once baked, allow the cookies to cool on the sheet.
13
To assemble, take the solid cookies and spread the cooled lemon basil curd on the flat side. Top with the 'O'-shaped cookie to create a sandwich. For the smaller cookies, apply curd between two same-sized cookies.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Lemon-Basil Bliss Cookies?
They are refreshing sandwich cookies featuring a buttery base and a zingy lemon basil curd filling.
What is the unique flavor profile of these cookies?
The cookies combine citrusy lemon with the fragrant, aromatic notes of fresh basil.
How many ingredients are needed for this recipe?
There are 15 ingredients used across the curd and the cookie dough.
How do I prepare the lemon zest for the curd?
The lemon zest should be pulsed with granulated sugar in a food processor to release its natural oils.
What liquids are added to the curd mixture?
The curd includes fresh lemon juice, eggs, and an egg yolk.
How long should I blend the curd ingredients?
Blend the mixture for 30 to 60 seconds until everything is well-combined.
How is the lemon basil curd cooked?
It is cooked in a heavy-bottomed saucepan over medium heat while stirring continuously.
When do I add the fresh basil to the curd?
The chopped fresh basil is stirred into the saucepan along with the butter during the cooking phase.
How long does it take for the curd to thicken?
It typically takes about 6 to 8 minutes to reach a custard-like consistency.
What should I do if the curd has lumps?
Strain the curd through a fine-mesh sieve to ensure a smooth texture.
How do I prevent a skin from forming on the chilled curd?
Cover the curd with plastic wrap placed directly on its surface before refrigerating.
How much butter is required for the cookie dough?
The recipe calls for 16 tablespoons of room-temperature unsalted butter.
What if my butter is not softened?
You can microwave the butter for 5 to 10 seconds to reach the necessary consistency.
How long do I cream the butter and sugar for the dough?
Cream the butter and powdered sugar on medium speed for about 4 minutes until fluffy.
Is it normal for the wet cookie dough to look curdled?
Yes, the mixture may look slightly curdled after adding the egg, milk, and extracts, but it will come together once flour is added.
How much flour is added to the cookie dough?
Two cups of sifted all-purpose flour are gradually mixed into the dough.
What is the recommended thickness for rolling the dough?
The dough should be rolled out to a thickness of 1/4-inch.
How should I chill the rolled cookie dough?
Freeze the dough for 15 to 20 minutes or refrigerate it for 30 to 40 minutes before cutting.
What is the preheat temperature for the oven?
Preheat your oven to 350 degrees Fahrenheit (177 degrees Celsius).
What size cookie cutter is used for the base?
A 1 3/4-inch round cookie cutter is used for the main circles.
How do I create the window in the top cookie?
Use a smaller 1 1/4-inch cookie cutter to cut out the centers of half of the larger circles.
Should I chill the cookies again after cutting?
Yes, freeze for 10 minutes or refrigerate for 20 minutes before baking for the best results.
How long do the cookies bake?
Bake each tray for 8 to 9 minutes in the preheated oven.
How do I assemble the sandwich cookies?
Spread the chilled curd on the flat side of a solid cookie and top it with an O-shaped cookie.
Can I use bottled lemon juice for this recipe?
Fresh lemon juice is recommended for the best flavor and acidity in the curd.
What kind of salt is used in the dough?
The recipe specifies 1/2 teaspoon of sea salt for the cookie dough.
Is the basil in the curd supposed to be chopped?
Yes, the 1/4 cup of fresh basil should be tightly packed and chopped before adding to the curd.
What is the preparation for the flour used in the dough?
The all-purpose flour should be sifted before being added to the dough mixture.
How many lemons are needed for the juice?
You will typically need about 2 to 3 lemons to get the required 1/3 cup of juice.
What should I do with the dough scraps?
You can re-roll the dough scraps as needed to cut out more cookie shapes.