Lemon Chamomile Shortbread

Place oats in a food processor and pulse until they become a fine powder. This will take about 5 pulses.

In the bowl of a stand mixer, place all dry ingredients including chamomile leaves and lemon zest. Turn mixer on low to combine. Add in the pieces of 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 it together and roll into a 12-inch log. Wrap the log tightly in parchment paper and place in the fridge for 1 hour to chill.

Preheat oven to 350 F. Unwrap dough, and cut it into ½-inch rounds.

Place the cookies onto a parchment- or silicone mat-lined baking sheet. Bake for 15-20 minutes or until the cookies are just golden brown around the edges. Remove from the oven and set pan on a wire rack. Allow the cookies to cool on the baking sheet for several minutes until they can be placed on a wire rack to finish cooling.