Lemon-Chamomile Shortbread

Lemon-Chamomile Shortbread
Photo by Susie Cushner

Ingredients

  • ½ cup sugar
  • Grated zest from 1 lemon
  • 1 teaspoon loose chamomile tea
  • ¼ teaspoon salt
  • 1 cup (2 sticks) unsalted butter
  • 2 ¼ cups all-purpose flour

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

View full recipe at My Recipes

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