Lemon-Chamomile Shortbread
Ingredients
- 1 cup unsalted butter
- 1/2 cup sugar
- 1/4 tsp salt
- lemon zest from one lemon
- 2 1/4 cups all-purpose flour
Instructions
- Preheat oven to 325 degrees F. Grease an 8-inch square cake pan.
- In a standing mixer fitted with a paddle attachment, combine the butter, sugar and salt. Beat until light and fluffy. Blend in the lemon zest, loose tea and flour until smooth. Press into pan.
- Bake 30 minutes or just until the shortbread begins to turn golden. Cut into 9 squares, then cut each square into 2 triangles.
- Cool completely on a wire rack. Remove cookies from pan.
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