If you love chamomile, you simply must try this cookie recipe from Snixy Kitchen! Chamomile, lemon and honey make an amazing flavor combination for a fresh and light springtime cookie. Be warned though…these cookies are GOOD and won’t last long!
Lemon Honey Chamomile Cookies
Makes about 50 cookies
2¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
5 chamomile tea bags or 4 tablespoons loose leaf tea
½ teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 large egg
½ teaspoon vanilla extract
Zest of 2 large lemons
2 tablespoons fresh lemon juice
6 tablespoons honey
½ cup sugar for rolling cookies
Preheat the oven to 350ºF.
If using loose leaf tea bags, food process the chamomile tea until it is fine. I also sifted it through a strainer to get rid of any larger pieces that wouldn’t grind.
Combine the flour, baking soda, baking powder, finely ground tea, and salt in a medium bowl.
In the bowl of an electric mixer, beat together butter and sugar until light and fluffy.
Beat in egg, vanilla, lemon zest, lemon juice, and honey.
Slowly add the dry ingredients, and mix until just combined.
Drop teaspoon-sized balls of dough onto a parchment-lined baking sheet about an inch apart.
Cook the rice with 3 cups of water and 3 teabags as you would normally. Once rice is done, add milk, leaving the teabags in this mixture. Open your remaining tea bag and add the contents to this mixture. Cook for five minutes on medium heat, it will slightly thicken up. Add the cornstarch to your half and half and mix. Once lumps are gone add half and half to your rice. Remove the tea bags. Add vanilla and blueberries and cook for 10 minutes on medium. Remove from heat, spoon pudding into a storage bowl and chill for at least three hours. Serve cold.