Directions: |
Directions:In a food processor, combine the sugar, lemon zest, and basil. Pulse until sugar is lime green and resembles wet sand. Set aside 2 Tbsp of the sugar mixture and cover with plastic wrap to prevent clumping. In the bowl of a stand mixer, cream butter and slat until smooth. Add remaining sugar mixture and beat until fluffy. On low, add the flour and mix until it is all incorporated. The dough will be shaggy and loose. Scrape dough onto a clean work surface. Use the heel of your hand to knead the dough by pressing down and smearing it away from you (fraisage method). Knead until the dough comes together. Shape into a 5-inch square, wrap in plastic, and refrigerate for 2 hours.
Preheat the oven to 325 degrees. Line cookie sheets with parchment paper. Remove dough from the fridge, and remove plastic wrap. Use a rolling pin to wack the dough, pounding it into a 9-inch square. This gently warms the dough to shape it, the dough may crack if you just try to roll it out. If the dough gets too soft and warm, put it back in the fridge until it is firm again. Cut the dough into rectangles, roughly 2.25 by 1.5 inches so you get 12. Place rectangles in the cookie sheet at least 1-inch apart. Sprinkle the tops with reserved sugar mixture. Bake for 15-18 minutes, until the edges are a pale golden brown. Remove from oven and rest on the sheet for 5 minutes. Transfer to wire rack and cool completely. |
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