I give credit to Baked Sunday Mornings for getting me into the kitchen to bake at least twice a month. If it weren’t for this group, Larry would probably have to resort to Chips Ahoy and Ho-Hos.
This week, we made cookies with a savory twist – tarragon. I don’t find it so unusual, actually. Tarragon adds licorice undertones, and licorice is traditionally a candy. I like it here – it’s very subtle paired up with the lime.
I found my dough to be very dry and crumbly, but it still held together okay when I scooped it on to the cookie sheets. And it made for puffy, rounded cookies. They’re very pretty, maybe a little on the dry side, but the melted white chocolate on top helps.
We liked these enough to eat them but not enough to devour the entire batch in record time. They grow on you – not too sweet, not over the top. A nice snack with a cup of tea.
For the recipe and to see how the other Baked Sunday Mornings bakers fared, head over to Baked Sunday Mornings.
- Lime Tarragon Cookies with White Chocolate Lime Topping (Baked Elements, p. 48)