This month the Creative Cookie Exchange is sharing the End of Summer Cookies. I took this to mean any fresh fruits, vegetables, or herbs that I could pack into a cookie.
At first I wanted to use strawberries or peaches or something super fruity but I often find that when I do that my cookie ends up a bit soggy.
So I went in a different direction and headed straight out to my garden. I live in a place where I can't grow a whole lot but I do grow tomatoes, cucumbers, green beans, and peppers along with a large herb garden.
I love my herbs and they grow so well in this climate. My challenge to myself was to come up with a delicious combination of herbs to go into my cookie.
I grabbed mint because that is my go to herb in the summer. I use it in beverages, cocktails, and a lot of my desserts so I knew it would be perfect for a cookie.
However, I find that in the summer I don't like desserts that are overly sweet. I find myself hot and sticky and don't want all that extra sugar in the summer.
While on that train of thinking I grabbed a bunch of fresh basil as well. I thought the savory basil would pair well with the mint and I knew lemon would work with both of these herbs. I grabbed my mixing bowl and began whipping up a basic sugar cookie though I went a little lighter on the sugar and a little heavier on the herbs and lemon.
The cookies baked up slightly crisp on the edges but soft in the middle. The basil and mint flavor was earthy and delicious.
The lemon was bright but subtle so as not to shadow the herbs. The cookies were light and sweet but not overly sweet. They are really a delicious summertime cookie that tastes like it came fresh from the garden.
- 1 stick (½ cup) butter, softened
- ¾ c. sugar
- 1 egg
- 1 teaspoon vanilla
- zest of 1 lemon
- juice of 1 lemon
- 2 Tablespoons fresh basil, chopped
- 1 Tablespoon fresh mint, chopped
- 1 ¾ c. flour
- ½ teaspoon baking soda
- 1 teaspoon salt
- Preheat the oven to 375 degrees.
- In a large bowl cream together the butter and sugar until smooth.
- Mix in the egg and vanilla and set aside.
- In a medium bowl combine the flour, baking soda, and salt. Mix well.
- Pour the flour mixture into the butter mixture and mix until just combined. Do not over beat.
- Fold in the lemon zest, lemon juice, basil, and mint.
- Roll the cookies into 1 inch balls and place them on a cookie sheet 2 inches apart.
- Bake for 9-11 minutes or until the edges just begin to brown.
- Remove from oven and cool for 2 minutes before removing to a wire rack to cool completely.
Recipe adapted from Betsy Life