Tarragon Cookies

This is a wonderful cookie – soft on the inside with a crispy edge. You can substitute Mexican Mint Marigold for the French tarragon.

½ cup butter

1 cup brown sugar

1 teaspoon vanilla

1 egg

½ cup sesame seeds, toasted

½ cup pecans, chopped

1 tablespoon fresh French tarragon, minced

¾ cup flour

¼ teaspoon salt

¼ teaspoon baking powder  

Cream together butter, brown sugar and vanilla. Beat in the egg. Add sesame seeds, pecans and tarragon to the butter mixture. Combine flour, salt and baking powder and add to mixture.

Refrigerate dough for half an hour. Drop in small mounds 3 inches apart onto greased baking sheet.

Bake for 9 minutes at 375 degrees. Cool slightly on baking sheet, then remove to a cooling rack. Makes about 3 dozen 2 inch cookies