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Lemon Basil Shortbread Hearts And Reading Food Blogs in Libraries….

While most library-goers are frantically practicing calculus problems or typing up papers, I’m the one munching away at my almond cranberry trail mix while scrolling through food blog after food blog on the library computers. Though food blogs beat watching Netflix and checking Facebook incessantly, I always imagine being labeled as “Fatty who likes looking at food” or “Loud Munching Girl” behind my back by the other students.

Do you not secretly classify your peers in the library? There’s the guy who takes up a nice seat by an outlet (which would have been just perfect to charge your laptop with) just to snore with wild abandon. There’s the Facebook addict who refreshes his/her home page every 10 seconds or so. There are the potato-chips-and-soda guys. They keep the library echoing with the sound of soda cans opening and the squeaky rubbing of a plastic bag of chips as they rip it open.

Oh right and there are hungover people. Avoid these at all costs. They are obnoxious and distracting. I’ve had more than a fair share of experiences with these on Sundays at noon in the undergraduate library.

Yet, nothing quite matches that feeling when you look up from hours of intense cramming at a certain wooden desk in the library and see snow.

And not just a light sprinkle or something my friend likes to call “Snrain” (snowy rain), we’re talking about legitimate snow. Not powdered sugar, granulated sugar. When my dad drove me home from the park ‘n’ ride yesterday, the granulated sugar snow had just started sprinkling on the road outside my neighborhood. The little pieces of snow fell on the road like Dippin’ Dots and whenever a car drove by, the Dippin’ Dots came up in a wild flurry like free-flowing air particles.

Granulated sugar…Dippin’ Dots…air particles. Snow is monumental in our world. It’s beautiful, it postpones midterms, it cancels school, and it makes it acceptable to lie on a lawn and make repetitive motions with your arms and legs (what some may call snow angels). Try doing that on a lawn without snow. You’d get stares.

Snow’s a pretty powerful thing.

So are shortbread hearts that I made for my best friends. As February comes to an end, try to spread the love.

Lemon Basil Shortbread Hearts (Adapted from Cherry Tea Cakes)

1 large egg, at room temperature
1/2 teaspoon vanilla extract
2 cups all-purpose flour
3/4 cup powdered sugar
1/2 teaspoon kosher salt
1/2 teaspoon baking powder
1 or 2 T. lemon peel (to taste)
2 T. basil flowers or 1 ½ T. fresh basil leaves chopped
10 tablespoons unsalted butter (1 1/4 sticks), cold and cut into small pieces
To begin to make the shortbread, in a small bowl beat together egg and vanilla extract until yolk is broken up and evenly combined; set aside.
Combine flour, sugar, salt, and baking powder in the bowl of a stand mixer. Add butter and mix until mixture looks like sand. Add egg mixture and mix just until dough comes together. Add lemon zest and basil. Form into a flat, rectangular disk, wrap in plastic, and chill at least 1 hour.
Heat oven to 375°F. Place dough on a 14-inch piece of parchment paper, lightly flour, and roll into a 13-by-8-inch oval, about 1/4 inch thick. Transfer parchment paper with dough to a baking sheet, cover in plastic wrap, and refrigerate again for 15 minutes.
Cut each cookie into a heart using a heart-shaped cookie cutter.

Place on a baking sheet and cook until golden brown, about 8-10 minutes. Remove to a wire rack and let cool.

 

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About Natalie C.

A college graduate in molecular biology eagerly awaiting the commencement of my quest for the luxurious yet completely impractical hood that one receives at a Doctorate graduation ceremony.

3 responses »

  1. You are simply my favorite! These look delicious and you make me giggle

    Reply
  2. These are pure works of art…lemon and basil – yumm

    Reply
  3. Pingback: O Beautiful, For Spacious Pies « Seattle Lunchbox

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