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Friday, May 22, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

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Lemon chamomile shortbread
Contributed by: Kara Carter-Hundley
  • 1 cup unsalted butter
  • 1â�„2 cup sugar
  • 1â�„4 tsp. salt
  • grated zest from 1 lemon
  • 1 tsp. loose chamomile tea
  • 21â�„4 cups all-purpose flour
Heat oven to 325 degrees. Combine the butter, sugar and salt in a mixer and beat well until light and fluffy. Blend in the lemon zest, loose tea and flour into smooth. Press into a well-greased 8-inch square cake pan. Bake for 30 minutes or until the shortbread begins to turn golden. Cut into nine squares, and then cut each square into two triangles. Cool completely before removing from pan. Makes 18 cookies.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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