Tea and Cookies

Styled by KATE ASHLEY
Photograph by KELLY MOORE CLARK

Need a relaxing way to unwind this January? Chamomile tea with lemon shortbread cookies is the perfect comforting duo.

WHAT YOU NEED:
8 ounces unsalted butter
3 teaspoons lemon zest
4 ounces granulated sugar
1/2 teaspoon kosher salt
1 large egg yolk
2 teaspoons lemon juice
12 ounces all-purpose flour

HOW TO MAKE:
Place sugar in electric mixer. Zest lemons directly onto the sugar. Place butter and salt in the bowl and mix on medium speed around 2 minutes. Scrape the bowl, add egg yolk and lemon juice and mix again. Add flour and mix on low speed (the dough will be crumbly at this point). Increase speed and mix until dough is formed. Turn cookie dough out onto a lightly floured surface. Roll the dough out to 1/4-inch thick. Cut out cookies and shape them in a tea bag shape. Next, punch a small hole in each one. Place the cookies on a parchment-lined cookie sheet. Prick each cookie int he center with a fork. Chill the dough in the refrigerator for at least 20 minutes. Pre-heat over to 300 degrees F. Bake the cookies for 20 minutes until lightly golden brown. Top with a lemon glaze if desired. Once cooled, tie twine in the punched hole and decorate with edible flowers. Enjoy with a hot cup of chamomile tea.

Recipe from bakesbybrownsugar.com