Lemon-Chamomile Shortbread

Lemon-Chamomile Shortbread
David Prince
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preparation
15
minutes
cooking
60
minutes
Makes 18 cookies

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.
Jane Kirby
February 2003

Nutritional Information

  • Per Serving
  • Calories 169
  • Fat 10 g
  • Sat Fat 6.5 g
  • Cholesterol 27 mg
  • Sodium 34 mg
  • Protein 2 g
  • Carbohydrate 18 g
  • Sugar 6 g
  • Fiber 0.5 g
  • Iron 1 mg
  • Calcium 6 mg
What does this mean? See Nutrition 101.

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