© 2024 254 North Front Street, Suite 300, Wilmington, NC 28401 | 910.343.1640
News Classical 91.3 Wilmington 92.7 Wilmington 96.7 Southport
Play Live Radio
Next Up:
0:00
0:00
0:00 0:00
Available On Air Stations
CAPE FEAR MEMORIAL BRIDGE CLOSURE: UPDATES, RESOURCES, AND CONTEXT

Lemon Citrus 'Tea' Cookies

If you can find it, there are commercial lemon teas with lemon grass, which goes beautifully with butter and a hint of sugar in Carla Hall's simple lemon shortbread. Lemon grass can be course like straw, however, so be sure to sift the dry ingredients through a fine mesh strainer a couple of times after combining them. You can substitute other lemon teas for this recipe as well.

Makes about 3 dozen 2-inch cookies

2 cups all-purpose flour

4 teaspoons lemon herb or lemon ginger tea

1/2 teaspoon salt

1 cup (2 sticks) butter, softened

1/2 cup sugar

1 teaspoon lemon extract

1/2 teaspoon vanilla extract

In a small bowl, combine flour, tea and salt.

In a medium bowl, using an electric mixer, beat butter and sugar until light and fluffy, about 2 minutes. Beat in lemon and vanilla extracts.

With the mixer on low, gradually add in flour mixture. Mix just until blended (do not overmix). Chill dough for at least 30 minutes.

Preheat the oven to 325 degrees.

Roll out dough between two pieces of plastic wrap to 1/4-inch thick. Using a 2-inch round cutter or cutter of your choice, cut out cookies. Place cookies 1 inch apart on ungreased cookie sheets. Reroll and recut scraps.

Bake 12 to 13 minutes, until cookies are pale gold, not brown. Let stand for 2 minutes. Carefully transfer to wire racks to cool completely.

Store in an airtight container, preferably between layers of waxed paper.

Copyright 2021 NPR. To see more, visit https://www.npr.org.