1/2 cup plain oats
1 1/2 cup flour
1/4 cup cornstarch
2/3 cup powdered sugar
2 tbsp chamomile tea leaves
1 tbsp lemon zest
1/4 tsp salt
14 tbsp butter, cut into pieces 1/4" wide
Place oats in food processor and pulse until they become a fine powder. About 5 pulses.
In stand mixer, place all dry ingredients including chamomile leaves and lemon zest. Turn mixer on low to combine. Add in butter and mix on low until dough forms and pulls away from the sides of the bowl. This may take a couple of minutes to combine completely.
Remove dough from the bowl, gather together and roll into a 12 inch log. Wrap tightly in parchment paper and place in the fridge for 1 hour to chill.
Preheat oven to 350 F. Unwrap dough, and cut into ½ inch rounds. Place onto a parchment or silicone-mat line baking sheet. Bake 15-20 minutes or until the cookies are just golden brown around the edges. Remove from oven and allow the cookies to cool on the baking sheet for several minutes until they can be placed on a wire rack to finish cooling.
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