Lemon and Chamomile Shortbread Cookies

Last year we planted chamomile in our tiny backyard garden. We planted the chamomile with the end goal of making our own tea. The chamomile grew and grew and grew. We learned how to harvest the flowers correctly and dry the flowers. In the end, we shared our very own tea bags as gifts last Christmas. This recipe is part of our 12 days of cookies Christmas advent calendar...be sure to check it out.

So, the girls and I were very excited to see the chamomile come back again this spring. However, I knew we would have to find other ways to use all the blossoms. Our chamomile had come back in full force.

Lemon and Chamomile Shortbread Cookies

1 cup unsalted butter, room temperature
½ cup granulated sugar
¼ teaspoon salt
zest of 1 lemon
1 teaspoon dried chamomile blossoms or chamomile tea
2 ¼ cup all-purpose flour
2 tablespoon icing sugar

Cream together butter, sugar, salt and lemon zest until smooth and creamy.

Add the chamomile and flour to the creamed butter mixture and mix until a dough forms.

Roll out the dough on a lightly floured surface - instead of flour use icing sugar. Roll dough to ¼ inch thickness.

Cut out cookies with a 2 ½ inch cookie cutter.

Bake in 350°F oven for 15-18 minutes, until edges are lightly golden.

Transfer to a cooling rack to fully cool and enjoy. 

You can't really go wrong with shortbread cookies in our house. The best thing about shortbread is that it is easy to add flavours to a simple shortbread recipe. With our chamomile harvested and dried I decided to try adding chamomile to a batch of shortbread cookies...and it worked. I was able to bake a crispy cookie with a light lemony, chamomile flavour. I baked a batch for my daughters to enjoy after their busy week at camp. These cookies also make a lovely accompaniment to an afternoon cup of tea. Enjoy.

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Lemon and Chamomile Shortbread Cookies

A crisp shortbread cookie, lightly flavoured with lemon and chamomile from the garden.

Prep Time5 minutes mins

Cook Time15 minutes mins

Total Time40 minutes mins

Course: Dessert, Snack

Cuisine: American, canadian

Keyword: chamomile recipe, cookies, lemon dessert, shortbread cookies

Servings: 24 cookies

Calories: 128kcal

Author: Jen

Ingredients

• 1 cup unsalted butter room temperature
• ½ cup granulated sugar
• ¼ teaspoon salt
• zest of 1 lemon
• 1 teaspoon dried chamomile blossoms or dry chamomile tea
• 2 ¼ cup all purpose flour
• 2 tablespoon icing sugar

Instructions

• Cream together butter, sugar, salt and lemon zest until smooth and creamy.
• Add chamomile and flour. Mix until dough forms.
• Roll out dough on surface that has been lightly dusted with icing sugar. Roll dough to ¼ inch thickness.
• Cut out cookies, using a 2 ½ inch cookie cutter.
• Bake in 350°F oven for 15-18 minutes, until edges are lightly golden.

Notes

The size of the cookie will alter the baking time. The smaller the cookie, the quicker they will bake.

Nutrition

Calories: 128kcal | Carbohydrates: 13.8g | Protein: 1.2g | Fat: 7.4g | Saturated Fat: 5.4g | Cholesterol: 20mg | Sodium: 23mg | Potassium: 13mg | Fiber: 0.3g | Sugar: 4.9g | Iron: 0.5mg

Calories: 128kcal | Carbohydrates: 13.8g | Protein: 1.2g | Fat: 7.4g | Saturated Fat: 5.4g | Cholesterol: 20mg | Sodium: 23mg | Potassium: 13mg | Fiber: 0.3g | Sugar: 4.9g | Iron: 0.5mg

 Check out our other articles about growing and using chamomile

Discover how to make homemade tea bags.
Learn how to grow and harvest chamomile in your own garden.

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