In the “favorites” section of the recipe box. If you too love lemons, you’ll enjoy these with the added vanilla lemon glaze.
Enjoy.
Lemon-Chamomile Shortbread Cookies
Ingredients
- 200 g unsalted butter softened (1 cup)
- 65 g powdered sugar (1/2 cup)
- 2 Tablespoons granulated sugar
- 68 g cornstarch (1/2 cup)
- 260 g all-purpose flour (2 cups)
- 1 large lemon zest and juice
Optional
- 1 Tablespoon dried chamomile flowers
- pressed chamomile flowers for decorating tops
Vanilla-Lemon Glaze
- 125 g powdered sugar 1 cup
- 1 large lemon zest and juice
- 1 Tablespoon vanilla extract
Instructions
- Using a food processor or blender, combine granulated sugar, juice and zest of 1 lemon, plus dried chamomile if including. Add powdered sugar to the mix and combine.
- In a large bowl, using a stand mixer or a hand mixer, cream butter and lemon-chamomile sugar until all incorporated and fluffy.
- Sift in flour and cornstarch and gradually mix. Finish by working with your hands until it becomes a soft dough.
- Refrigerate dough for a few minutes so that it's easier to work with before baking.
- Preheat oven to 176C/350F.
- Once dough has chilled, roll out on a lightly floured surface, approximately 12mm/1/2in thick. Cut into desired shapes.
- Bake 12 minutes, longer if you prefer them crisper.
- Remove from oven and cool for 5 minutes or so, then transfer to wire rack to cool completely before icing.
- While cookies cool, prepare your icing by combining icing ingredients in a medium bowl until you have a smooth and somewhat runny consistency. If it needs to be thinned, you may add a few drops of water at a time, or more lemon juice.
- Spread icing over cooled cookies. Top with optional pressed chamomile and allow to stand for 20 minutes or so.
