Lemon-Chamomile Shortbread

Submitted by: Nelle Hicks

Makes: n/a

  • 1 c. butter
  • 1/2 c. sugar
  • 1/4 t. salt (I omit this when using salted butter)
  • Grated zest from 1 lemon
  • 1 t. loose chamomile tea
  • 2-1/4 c. all-purpose flour

Heat oven to 325ºF. Combine the butter, sugar, and salt and beat until fluffy. Blend in the lemon zest, loose tea, and flour until smooth. Press into an 8-inch square pan and bake 30 minutes or until shortbread begins to turn golden. Cut into 9 squares and then cut each square into 2 triangles. Cool completely then remove the cookies from the pan.


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