Sweet Lemon and Savory Basil Slice and Bakes are often in the freezer for those unexpected noshes. They're easy to make and a roll in the freezer is like money in the bank.
They're what my mother called "Icebox cookies" -- which would date back to the time that you cooled foods by big chunks of ice rather than electricity. We always called our big cooling box an "ice box" rather than a refrigerator or fridge.
The basil ones start with pesto and with the addition of Parmesan cheese and pine nuts, they are a great savory cookie. Better with an appertif than a cup of afternoon tea. But a nice nosh to take the edge off of hunger before dinner.
And although there are a long list of ingredients, they do go together easily and you can easily make a double batch, bake one now and have two rolls for the freezer.
Wrapped in parchment, tied with string, they're ready for the freezer. A quick "lemon" or "basil" written on the parchment is foolproof in insuring that you will not accidentally pull the wrong log from the freezer.
The lemon ones are a great tea cookie. And it is nice to be able to cut off a few slices for when you want a bit of a nosh with afternoon tea or a few more if company is coming. They're lemony and crisp and perfect for tea!
These great cookies were found in the latest issue of Relish (the free cooking magazine that we get a couple of times a month in our Saturday newspaper).
Savory Basil Slice-and-Bakes
2 cups flour
1/2 t. coarsely ground black pepper
1/2 t. cayenne
1/2 t. salt
1/2 cup grated Parmesan cheese
1 cup butter
8 ounces cream cheese
1/4 c. prepared pesto
1/4 c. fresh basil leaves, finely chopped
1 cup pinea nuts
Sift together flour, peppers and salt. Stir in cheese.
Combine butter and cream cheese, using a mixer, beat until well combined. Add pesto and mix well.
Add flour mixture, basil leaves and nuts. Mix well.
Divide dough in half and roll into logs 1 1/2 inches in diameter. Roll each log in kosher salt. Wrap in parchment paper and chill until firm. If baking later, freeze shaped dough and defrost slightly before baking.
Preheat oven to 350.
Slice dough 1/4 inch thick. Place on ungreased cookie sheets. Bake 18 to 20 minutes, until edges are golden. Transfer to a wire rack. Store in an airtight container in the refrigerator up to a week or freeze up to a month. Makes 6 dozen.
1 cup butter
1/2 cup granulated sugar
2 cups cake flour
finely grated rind of 3 lemons
In a large bowl, beat butter well. Add sugar gradually and beat well.
Add flour, 1/2 cup at a time, mixing well after each addition. Add rind; mix well.
Divide dough in half and roll into logs about 1 1/2 inches in diameter. Roll each log in powdered sugar. Wrap in waxed paper and chill until firm. If baking later, freeze shaped dough and defrost slightly before baking.
Preheat oven to 300.
Slice dough 1/4 inch thick. Place on ungreased cookie sheet. Bake 30 minutes or until edges are golden. Transfer to a wire rack to cool. Stor in an airtight container i the refrigerator up to a week or freeze up to a month. Makes 3 dozen.