Wednesday, December 2, 2009

Lemon-Chamomile Shortbread

It's week 10! We're getting close to finals which means I have to study. What's conducive to studying, you ask? Eating crazy amounts of bread, butter and sugar is.


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

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 each square into 2 triangles.

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





This is pre-pink eye. I had time to clean the kitchen and take a shower while it was in the oven. It's good! You should make it.

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