My fellow Michigan Lady Food Bloggers and I are participating in a Spice Rack Challenge: Each of us is posting a recipe using the month's featured ingredient, then there will be a round-up of all the fabulousness at Mother's Kitchen on July 20.

The star of the show this month is basil, that gorgeous, fragrant, flavorful, indispensable gift from the garden gods. And what did I make to contribute to the cause of showing off this herb's charms?

I didn't want to make pesto, no matter how wonderful it is; that was too predictable. I considered a Thai beef stir fry, but never quite got around to making it.

And then I had a vision of brilliance after someone told me that Bon Appetit had recently showcased a recipe for sweet shortbread cookies featuring basil and mint.

I veered off that path a bit and made some savory shortbread instead: Basil Parmesan Shortbread Triangles.

I have several exceptionally healthy and hearty basil plants near my front steps, so the prime ingredient was readily available. Some other pantry staples like flour and butter were also ready for this mission, and I even managed to use up some Kraft parmesan cheese — yes, that stuff in the green can! — that was loitering in my refrigerator. Its powdery consistency was actually perfect for mixing into the batter, acting in much the same way that the flour and ground almonds did for structure and consistency.

These shortbread triangles are perfect with a salad or a light soup, or even cut into smaller portions and served as hors d'oeuvres. They're kindred spirits to garlic bread, but unique and distinctive, rich and addictive.

Basil Parmesan Shortbread Triangles

2 cups unbleached flour

1/4 cup ground almonds

1/4 cup Kraft grated parmesan

1/2 teaspoon kosher salt

1/8 teaspoon black pepper

1/8 teaspoon garlic powder

8 large basil leaves, finely chopped

1 cup butter, softened

1 egg

Preheat oven to 350 degrees. Grease a 9-inch glass pie pan.

In a large mixing bowl, combine flour, almonds, parmesan, salt, pepper, garlic powder, and basil. Stir in butter until mixture is crumbly. Stir in egg. Place mixture into the pie pan. Score into 8 portions. Using a fork, press a decorative pattern into the outer edge of each portion (if desired).

Bake for 35 minutes until lightly golden around the edges. Score again. Let cool, then cut and serve.

Mary Bilyeu has won or placed in more than 60 cooking contests and writes about her adventures in the kitchen. She was thrilled to have her post about Scottish Oatmeal Shortbread named as one of the daily "Best of the Blogs" by the prestigious Food News Journal.

Go visit Mary's blog — Food Floozie — on which she enthuses and effuses over all things food-related. Her newest feature is Frugal Floozie Friday, seeking fun and food for $5 or less ... really! Feel free to email her with questions or comments or suggestions: yentamary@gmail.com.

The phrase "You Should Only Be Happy" (written in Hebrew on the stone pictured in this post) comes from Deuteronomy 16:15 and is a wish for all her readers as they cook along with her ... may you always be happy here.