Lemon Balm Shortbread Squares

Ingredients

  • 1 cup (2 sticks) unsalted butter, softened
  • ½ cup powdered sugar, plus extra for dusting
  • 2 cups all-purpose flour
  • 2 tablespoons finely chopped fresh lemon balm leaves
  • 1 tablespoon lemon zest (about 1 lemon)
  • 2 tablespoons honey
  • Pinch of fine sea salt

Instructions

  1. Preheat Oven: Preheat to 325°F (163°C). Line an 8×8-inch baking pan with parchment, leaving an overhang for easy removal.
  2. Cream Butter & Sugar: In a large bowl, beat the softened butter and powdered sugar until light and fluffy (about 3 minutes).
  3. Flavor Base: Add the honey, lemon zest, chopped lemon balm, and salt; mix until just combined.
  4. Add Flour: Gradually fold in the flour until a soft dough forms. If too crumbly, add a teaspoon of milk.
  5. Press & Bake: Transfer dough to the prepared pan and press evenly into an even layer. Bake 25–30 minutes, until edges are lightly golden.
  6. Cool & Slice: Let cool completely in the pan. Lift out using parchment overhang and dust top with powdered sugar. Cut into 16 squares.
  7. Serve: Arrange squares on a plate alongside a warm mug of lemon balm tea. Sip and savor the gentle calm.

May these Lemon Balm Shortbread Squares and your cup of Traditional Medicinals Organic Lemon Balm Tea bring you a peaceful moment of sweetness—just as they do in my own kitchen. Enjoy!

—Mom Mom (Grandma Helen)