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–+ servings
image of tea shaped shortbread cookies in a basket with chamomile flowers

Chamomile Tea Shortbread Cookies

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Tea time just got so much more beautiful with these chamomile tea shortbread cookies. They have a light delicate chamomile flavor, and are buttery with a crisp crumb and zesty lemon bite. They are perfect for dunking into your chamomile tea or lattes, the ultimate afternoon treat.
Prep Time 5 minutes
Cook Time 12 minutes
Servings 12
Author sarah

Ingredients

  • 1  cup (225 grams) butter softened, salted
  • ½ cup icing | powdered sugar 
  • 2 tablespoons granulated sugar
  • 1/2 cup (68 grams) cornstarch
  • 2 cups (260 grams) all purpose flour
  • 1 tablespoon dried organic chamomile flowers
  • 1 large lemon, zest and juice

optional lemon zest icing

  • 1 cup (125 grams) icing sugar 
  • 1 large lemon, zest and juice
  • 1 tablespoon vanilla extract

Instructions

  • Preheat oven to 350 degrees F or 176 C.
    Start by making your chamomile lemon sugar where all of your flavor will come from. Do this by grinding up your granulated sugar, the juice and zest of one of your lemons, and chamomile. I use a mortar and pestle, but a food processor or blender works great too.
    Add your powdered sugar into your mixture and mix until well combined.
    Cream butter with a stand mixer, or in a large bowl with a hand mixer with your chamomile lemon sugar until well incorporated and fluffy. 
    Sift in the flour and cornstarch and gradually mix. You will need to get your hands dirty and mix well to incorporate the butter into the flour. Work it with your hands until the dough becomes a ball. At this point, you can chill the dough if you're not ready to bake, but it's not necessary with this dough.
    On a lightly floured surface, roll out dough about 1/2 inch thick. Cut into desired shapes. I used an embossed rolling pin for the texture and a shortbread cookie cutter for the shape.
    Bake for 12 minutes. Longer if you want them golden brown and crisper (my personal preference) But they should be done and have a nice crumb, and still be pale at 12 minutes if your oven temperature is correct. Let cookies cool on cookie sheets for 5 minutes, then transfer to wire rack.
    Let them cool completely and make your icing.
    To make your icing, combine your icing sugar, lemon zest, juice and vanilla extract in a medium bowl until it has a smooth and runny consistency. If it needs to be thinned more, add a few drops of water or more lemon juice.Dip your cookies into the icing when they're entirely cooled so they're hard and cool enough to handle.Let them dry for up to one hour and enjoy!