These elegant cookies have a subtle, complex flavor.
The dough needs at least 2 hours' refrigeration. It can be frozen for up to 1 month. The unglazed, baked cookies can be frozen for up to 3 months. Store the glazed cookies between layers of parchment or wax paper in an airtight container at room temperature for up to 1 week.
Makes 60 cookies
For the cookies
For the glaze
For the cookies: Combine the butter, confectioners' sugar, salt, basil, lime zest and juice in the bowl of a stand mixer or hand-held electric mixer. Beat on low speed to combine, then on medium speed until creamy and smooth. Reduce the speed to low; add the cornstarch and flour in several additions, beating until the dough comes together.
Lightly flour a work surface. Transfer the dough to the surface; shape the dough into two 10-inch logs. Wrap each in plastic wrap and refrigerate for at least 2 hours and up to overnight.
Preheat the oven to 350 degrees. Line several baking sheets with parchment paper or silicone liners.
Discard the wrap. Cut the logs into 1/4-inch slices, arranging the slices 1 inch apart on the baking sheets. Bake one sheet at a time for 9 to 11 minutes, until lightly browned. Transfer the cookies to a wire rack to cool completely. Repeat to use all of the dough.
Meanwhile, make the glaze: whisk the confectioners' sugar, concentrated passion fruit juice and heavy cream in a medium bowl until smooth.
Place a sheet of parchment paper under the wire rack to catch any drips from the glaze. Use a spoon to drizzle or spread the glaze over the cooled cookies. Let them sit for at least 30 minutes before serving or storing.
Recipe Source:
From Kate Jansen, executive pastry chef at Willow restaurant in Arlington.
60 calories, 3g fat, 2g saturated fat, 10mg cholesterol, 20mg sodium, 8g carbohydrates, 0g dietary fiber, 4g sugar, 0g protein.