Chamomile Cookies

With hints of floral sweetness, chamomile tea is just as tasty in these delicate cookies as it is made by the cup.  The light herbal flavor calls to mind a specialty shop treat, but this recipe comes together beautifully right at home.  Simply open the tea bags to measure the dried chamomile and add it to the flour mix while you bake. These are the cookies that taste just like spring to me.

Ingredients

2 cups all-purpose flour
2 ½ tablespoons dried chamomile from high quality chamomile tea bags
½ teaspoon baking powder
¼ teaspoon salt
12 tablespoons (1 ½ sticks) unsalted butter
¾ cup granulated sugar
1 egg
¾ teaspoon vanilla extract

Yields 3 ½ dozen cookies

Chamomile is known for its relaxing properties, making it an herbal tea often enjoyed in the evening on its own or as part of a blend.  For this recipe, make sure to select a tea that does not include other ingredients, as peppermint and other flavors will mask the light floral qualities of the cookies.

Begin by making the cookie dough.  Combine the all-purpose flour, chamomile, baking powder, and salt and set aside.

Cream softened butter with sugar until light and fluffy using a stand mixer fitted with the paddle attachment. Add the egg and vanilla extract and mix to combine. Add the flour mixture in a few additions until combined.  Divide the dough into two flattened disks, wrap, and chill in the refrigerator for at least 2 hours.

Once the cookie dough has chilled, preheat the oven to 350 degrees. Remove one disk and allow it to soften until it is capable of being rolled without breaking. Roll out on a lightly floured surface or between pieces of parchment to ¼-inch thickness. Cut into rounds using a 2 ¼-inch (or similar size) cookie cutter.  Space about 1 inch apart on parchment-lined sheets.

Bake in batches on middle rack of oven for about 9 minutes or until the edges are lightly golden but the tops remain light.  Transfer to wire racks to cool completely. Combine remaining dough, chill, and re-roll as necessary.