Categories: dessert

Ingredients

• 1 cup (2 sticks) unsalted butter
• 1/2 cup sugar
• 1/4 teaspoon salt
• grated zest from 1 lemon
• 1 teaspoon loose chamomile tea
• 2 1/4 cups all-purpose flour

Directions

1. Heat oven to 325° F. Combine the butter, sugar, and salt in a mixer and beat until light and fluffy. Blend in the lemon zest, loose tea, and flour until smooth. Press into an 8-inch square cake pan.

2. Bake 30 minutes or just until the shortbread begins to turn golden. Cut into 9 squares, then cut each square into 2 triangles.

3. Cool completely on a wire rack. Remove the shortbread cookies from the pan.

Email to a friend | Print this recipe | Back