For today's student dessert and tea, I let my husband choose the dessert. He's a huge fan of shortbread, but I don't usually like it because it's too buttery in taste. (I know, I know...I'm sure there are a lot of jaws dropping out there! I like to use it sometimes as a fat to cook in, but I just don't really like the flavor.) And guess what he chose? Shortbread.
Granted, I made this last semester for the previous study abroad group and liked it, but it probably wouldn't have been my first choice. Luckily, this recipe from Real Simple adds two of my favorite flavors: tea and lemon. It's an easy recipe with few ingredients, and the final product has a light and bright flavor.
I baked this batch in two round cake pans and then cut wedges, but I think the suggestion in the original recipe--cutting triangles--would provide a nicer presentation. Also, the "batter" will be very crumbly, so don't worry when it really doesn't turn into a dough or batter.
from Real Simple
Yield: Makes 18 cookies
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
Heat oven to 325° F. Combine the butter, sugar, and salt in a mixer and beat until light and fluffy. Blend in the lemon zest, loose tea, and flour until smooth. Press into an 8-inch square cake pan. Bake 30 minutes or just until the shortbread begins to turn golden. Cut into 9 squares, then cut each square into 2 triangles. Cool completely on a wire rack. Remove the shortbread cookies from the pan.