Makes 18 cookies
Hands-On Time: 15m
Total Time: 1hr 00m
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.
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