Chamomile Shortbread Cookies 

Gourmet tea cookies. 
Dress them up as you please, any topping would work majic on these little pieces of heaven!

This is a 2 part recipe: glaze & cookie dough. 

You’ll need: 


  • 3 eggs
  • 4 cups of powdered sugar 
  • 4 teaspoons of lemon juice 


1. Mix eggs with lemon juice, then mix in powdered sugar. Mix until everything is nicely blended creating a thick & creamy consistency.

2. Once it’s thick & creamy, cover & place in fridge for 2-12 hours. 

Shortbread dough 

  • 1/8 teaspoon vanilla extract
  • 3/4 cup sugar
  • 1/3 rice flour
  • 1.5 teaspoon of dried, ground chamomile & lavendar
  • 2 sticks of unsalted butter 
  • 2 eggs 
  • 2.5 cups of unbleached flour 
  • 1.5 teaspoon salt 


1. Whisk unbleached flour, rice flour & salt, set aside. 

2. Take butter, chamomile & lavendar, sugar & mix with electric mixer until it has fluffy consistency. 

3. Mix dry ingredients into mixing bowl using electric mixer on low. Once everything is mixed at 2 eggs & vanilla extract. 

*if your dough is too crumbly, add a couple of tablespoons of water or 1 more egg. 

4. Once mixed take tough out and place inside Saran Wrap & refrigerate for a minimum of 2 hours. 

5. Preheat oven to 350 degrees, take cookie dough out of fridge & roll into thin dough between parchment paper. Use any shape of cookie cutter and cut away!

6. Place on cookie sheet with parchment paper & bake for about 13 minutes. 

7. Place on cooling rack when complete. Once cool take cookie & dip front into room temperatured glaze, once dipped work quickly to add toppings of your choice. For this recipe I added freeze dried strawberries, diced almonds, chocolate chips & chocolate syrup, & edible flowers. 

3 thoughts on “Chamomile Shortbread Cookies 

    1. Thank you much!! They are edible flowers, I found them at my local grocer-they unfortunately didn’t carry too many (hence their uniform color) so I opted for freeze dried fruits to add a splash of color to the cookies 🙂

      Liked by 1 person

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