Monday, September 13, 2010
So, recently I decided to make a nice summer vegetable dish with some tarragon. Unfortunately with tarragon (as with perhaps all herbs except basil), I had to buy a far greater quantity than I actually needed. After adding it to just about everything I cooked for several days, I was still left with quite a bit of tarragon. What to do with all the rest of this very expensive herb? Make cookies, of course. And what other flavor already in my cupboard might go well with tarragon? Hmm...black pepper?
1/2 cup butter
1/2 cup sugar (I used raw sugar, since I had about half a cup that needed to be used up)
1 1/4- 1 1/2 cup flour
salt in a quantity reasonable for cookies
finely chopped tarragon (1-2 tablespoons)
freshly ground black pepper to taste
1. Cream the butter and sugar.
2. Add egg.
3. Add flour and salt.
4. Add tarragon and pepper.
5. Taste and adjust seasoning (or, if you are worried about raw eggs, just trust that it will turn out well).
6. Roll into a log, wrap and place in freezer for 30 minutes.
7. Cut into circles, place on cookie sheet, bake at 350 until golden.