Lemon Chamomile Shortbread Cookies

 Lemon Chamomile Shortbread cookies are mix zesty lemon and calming chamomile in a buttery, flakey cookie. And they are incredibly simple to make for any occasion. Lemon Chamomile Shortbread Cookies

Every night growing up my mom and I had a ritual cup of tea. It was always so comforting to share just a few minutes with her. Her cup always had chamomile in it, with just a touch of honey and lemon. Mine? If it wasn’t orange spice with about a half cup of sugar, it was chamomile with a golden wave of honey in the bottom and a squeeze of lemon. And naturally, as the Czech girls we are, some sort of carb was available for dunking.

Now Ben and I share that same tradition… complete with carbs for dunking.

Lemon Chamomile Shortbread Cookies

Two of my daily rituals revolve around those two, most important people in my life.

Since my mom and I don’t get to share a cup of tea together every night we’ve started sharing daily texts with three things are are happy for that day. I look forward to that text to give me just a moment of reflection every day. It’s just three little things, a list, without explanation or justification, and no other words or conversation about it – just a list of our three things that we are blessed with that day.

Today, my list included being thankful that my bank account that got skimmed and had all of my money stolen will all be returned, my new job is challenging in ways I never expected, and that I had a piece of Snoball cake to come home to. Hi, I’m a feelings eater. Have we met?

Lemon Chamomile Shortbread Cookies

 So tell me, what are you thankful for? Do you have any little traditions that you do through out your day? I love my cup of tea, and those quiet 15 minutes of peace and respite with Ben. What moment do you take for yourself every day?  Even if you don’t have a tradition or ritual moment yet – I do hope you find your moment’s peace in these busy days.

Try these other Shortbread varieties for your eating pleasure!

Brown Butter Toffee Shortbread with Chocolate Ganache

Brown Butter Toffee Shortbread with Chocolate Ganache


Coconut Shortbread

Coconut Shortbread

Pistachio Shortbread


Yield: 30 Cookies

Lemon Chamomile Shortbread


1/2 cup plain Oats
1 1/2 cup Flour
1/4 cup Cornstarch
2/3 cup Powdered Sugar
2 Tbsp Chamomile Tea leaves
1 Tbsp Lemon Zest
1/4 tsp Salt
14 Tbsp Butter, cut into pieces 1/4" wide


Place oats in food processor and pulse until they become a fine powder. About 5 pulses.

In stand mixer, place all dry ingredients including chamomile leaves and lemon zest. Turn mixer on low to combine. Add in butter and mix on low until dough forms and pulls away from the sides of the bowl. This may take a couple of minutes to combine completely.

Remove dough from the bowl, gather together and roll into a 12 inch log. Wrap tightly in parchment paper and place in the fridge for 1 hour to chill.

Preheat oven to 350 degrees. Unwrap dough, and cut into ½ inch rounds. Place onto a parchment or silicone-mat line baking sheet. Bake 15-20 minutes or until the cookies are just golden brown around the edges. Remove from oven and allow the cookies to cool on the baking sheet for several minutes until they can be placed on a wire rack to finish cooling.
Line a baking sheet with parchment paper. Place a closed spring-form pan on top. Spread dough into spring-form pan, evenly. Unlock spring form pan but leave it in place on baking sheet. This will ensure the dough doesn't spread to far.
Using a round cookie cutter, remove a circle of the center of the shortbread dough. Set disk of dough outside the spring form pan and bake as directed.
Bake shortbread for 5 minutes at 450 degrees. Reduce temperature to 250 degrees and continue to bake for an additional 10-15 minutes until golden brown. Remove baking sheet from oven and remove spring-form pan from baking sheet. Using a sharp knife score the shortbread into 16 wedges. Place baking sheet with shortbread back into the oven. Turn OFF the oven, leaving shortbread in there to cool. Make sure the oven is propped slightly open to allow to cool. About 1 hour.
Place shortbread on cooling rack after one hour and allow to finish cooling to room temperature.
Break into wedges and devour with tea.