Lemon-Chamomile Shortbread
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
1. Preheat oven to 325 degrees F. Grease an 8-inch square cake pan.
2. In a standing mixer fitted with a paddle attachment, combine the butter, sugar and salt. Beat until light and fluffy. Blend in the lemon zest, loose tea and flour until smooth. Press into pan.
3. Bake 30 minutes or just until the shortbread begins to turn golden. Cut into 9 squares, then cut each square into 2 triangles.
4. Cool completely on a wire rack. Remove cookies from pan
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