Lemon Basil Shortbread Cookies

These are melt in your mouth good. The lemon comes out for a hint of flavor and the basil gives the cookie a pretty appearance. I also make them with lemon verbena instead of the basil.

Yields: 24 cookies
Bake: 15-20 minutes
Oven: 350 degrees

Ingredients:
227g butter (1 c.)
85g (1/4 c.) honey

3T. sliced fresh basil leaves or 3T. sliced fresh lemon verbena leaves
1T. lemon zest

177g oat flour (7/8 c.)
200g soft white flour (1 3/4 c.)
1/2 tsp. salt

Course sugar for topping

Directions:

• Cream the softened  butter very well, and add the honey and beat again
  
• Add the fresh basil or lemon verbena leaves and  lemon , along with the oat flour into the food processor and puls until the herbs are very finely chopped.
• Add the soft white flour, salt and pulse again until mixed.
• Add the butter and honey mixture and pulse until a moist clump forms int he food processor.
• Chill the dough 2 plus hours.
• Measure level tablespoonfuls of dough and rolls between your palms to form balls. Place on a baking sheet, spacing 2 inches apart.
• Lightly dust the bottom of a flat measuring cup with powdered sugar to prevent sticking and press down on the cookies into 2 inch rounds.
• Sprinkle tops of cookies with course sugar, Bake until the edges are slightly brown 15-20 minutes. Let them cool on the ban before your transfer them to a wire rack.