Chamomile & Corn Cookies

CHAMOMILE & CORN COOKIES

Recipe by Natasha Pickowicz

1 stick unsalted butter 
1 cup granulated white sugar
¼ cup dried DONA Himalayan Chamomile tea
1 large egg 
1 teaspoon vanilla extract
1 ⅓ cup all-purpose flour
⅓ cup corn flour
1 teaspoon kosher salt
½ teaspoon baking powder
½ teaspoon baking soda
⅓ cup sliced almonds 
Flaky sea salt, to finish

Line a quarter sheet baking pan (about 9 by 13”) with a sling of parchment paper and lightly mist with non-stick cooking spray. Preheat the oven to 350°F.

Melt the butter in a small pot over low heat and set aside. Grind the DONA Himalayan Chamomile tea into a fine dust using a spice grinder or blender. 

In a medium sized bowl, whisk together the warm melted butter, chamomile powder, and granulated sugar. The mixture will look crumbly and damp. Add the egg and vanilla extract and whisk until smooth, about 2 minutes. 

Sift the all-purpose flour, corn flour, kosher salt, baking powder, and baking soda into the butter mixture. Using a spatula, gently stir and fold until the dry ingredients are incorporated; the mixture will look dry and piecey. Do not overmix! 

Scatter the mixture into the lined pan, and gently press it in evenly using your fingertips. Sprinkle the sliced almonds all over the surface and finish with a good pinch of flaky sea salt. 

Transfer to the oven and bake until the cookie is puffed and beginning to crack around the edges, about 22 minutes.

Let cool completely before slicing. Use a sharp knife and slice the bar into thirds crosswise, and then slice each strip into fingers about ¾” wide. The cookies should be chewy in the middle, and crisp and buttery on the edges.

Stored in an airtight container, the cookies will keep at room temperature for up to 5 days and in the freezer for up to 2 weeks.