Tarragon is the new Basil.... yes I did just say that. There is something so addictive about it. Move over basil....you have met your match. I have been swimming in it's heady flavor for the past three weeks. A hint of licorice and a bit of spice really have me adding it into just about every dish you could imagine.
I have a favorite tea house in Madison, Macha Tea House ... I know.... don't you love the name. They have an amazing variety of teas and some of the best bakery in Madison. It is a sensual experience to drink tea in one of their tea rooms. You step up creaky wooden stairs, open a gauzy curtain to a room with no chairs, only cushions, and quickly sink into a tea dream world of sorts. Besides their hypnotizing tea, they have an amazing basil cookie. It is absolutely addictive and delicious... I end up eating plenty of these tiny little cookies with my tea. Their cookies were the inspiration for me to step outside my "box" and spice up, quite literally, one of my standards, Butter Cookies.
This butter cookie recipe, hands down my favorite, comes from my Great Aunt Myrtle. She made these quite often and they were always thin, rich, crisp, buttery wafers. I added the lemon zest and tarragon . A perfect compliment to something so stable as the tried and true butter cookie.
Lemon Tarragon Butter Cookies
1 Cup organic, unsalted, room temperature Butter
1 Cup organic sugar
1 egg, beaten beforehand
1/4 tsp salt
2 scant cups flour
zest of one lemon... just the zest, no rind - it amounts to about 2 tsp.
3 Tbs freshly minced tarragon
milk for smooshing cookies
Oven to 350. Cream butter and sugar, add in egg and salt. Mix well. Drop in teaspoon fulls...for small cookies onto parchment lined cookie sheet. Dip bottom of glass cup in saucer of milk. Flatten each cookie with bottom of glass cup. Bake for 10-12 minutes until edges turn golden brown. Let cool, store in airtight container. Cookies best the next day as flavors have time to set.
Foodie love and tarragon kisses! - Megan