Our savory & not too sweet Lemon Basil Marmalade Cookies are perfect for teatime or an afternoon snack. A lemon shortbread cookie takes a savory route with the addition of basil, then the center is filled with orange marmalade. The combination is a winner!
What's the first thing you think of when you think of afternoon tea? My first thought was cucumber sandwiches which is about as far from a cookie as you can get. But that thought gave me the basis of the cookie I developed today. These cookies are more on the savory side, like my Soft Lemon Poppy Seed Cookies, and definitely not as sweet as a normal cookie, more on the order of a scone.
I started with my tried and true shortbread recipe, one I use for my Toffee Shortbread Cookies, just to keep it simple. I then added lemon, which always goes well with tea, and a little orange zest for tartness. Keeping to the savory side, I slipped in a little basil then topped it all with some orange marmalade (a la scones and jam) to round out the tea tray.
And the good news is that these cookies are not only delicious but super simple to make. Just add all the ingredients together except the marmalade and sanding sugar. Mix well. Form into balls and place on cookie sheet.
Make an indent in each cookie.
Add marmalade to the thumbprint, sprinkle with sugar and bake.
Let cool and enjoy with a cup of tea, coffee or a glass of milk.
Enjoy baking with fresh herbs? Try my herbal cookies with fresh mint and strawberries.
Find even more homemade cookie recipes here on 2CM!
Lemon Basil Marmalade Cookies
Ingredients
- 1 cup all-purpose flour
- ½ cup confectioner's sugar
- ½ cup chilled butter, cut into small pieces
- 2 Tablespoons fresh lemon juice
- 1 to 1-½ Tablespoons fresh basil, chopped fine
- 1 teaspoon lemon zest, grated fine
- 1 teaspoon orange zest, grated fine
- ¼ teaspoon salt
- Orange marmalade
- Sanding sugar
Instructions
- Preheat oven to 375 degrees.
- Combine flour, confectioners sugar, butter, lemon juice, basil, zests and salt in a large bowl. Blend with electric mixer until well combined.
- Using a small cookie scoop, scoop onto cookie sheet or use your hand to form small balls. All the cookies will fit on one sheet as they do not really spread.
- Using the small cookie scoop, dip in a little confectioner's sugar then press into center of cookie to make a well or thumbprint.
- Spoon a little orange marmalade in each thumbprint.
- Sprinkle cookies with a little sanding sugar.
- Bake for 18-20 minutes or until turning slightly brown around edges.
- Let stand 1 minute on cookie sheet then remove to wire rack to cool completely.
This post has been updated and was first published on March 21, 2017.
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