Heat the milk in a small saucepan or briki until hot but not boiling. Remove from heat, add the chamomile, and allow to steep until the milk cools to room temperature. Strain, reserving the milk.

In the bowl of an electric stand mixer fitted with the paddle attachment, beat together the butter, sugar, 1 tablespoon of the infused milk, and the vanilla, starting at low speed and increasing to medium until smooth. Add the flour, dried chamomile, and salt and beat until a stiff dough forms. Pat the dough into a 1-inch thick oval, wrap it in plastic or beeswrap, and refrigerate for 15 minutes.

Place the cookie on the baking sheet, leaving 1-inch between the cookies. Place the trays on two baking racks positioned towards the center and bottom. Bake for 15 to 20 minutes or until lightly golden around the edges, swapping the trays on the baking racks halfway through so they bake evenly. Remove and allow to cool to room temperature.

Whisk together the powdered sugar and the infused milk until smooth. Dip the cooled cookies in the glaze, then place them on a wire rack over a baking sheet or cutting board to catch the excess glaze.

While the glaze is still wet and unset, press the edible food-safe flowers onto the cookies. Serve and enjoy! Will keep in an airtight container in the refrigerator for 1 week.