I replaced the tarragon with mint, as suggested by Madelin Wajda, but since I didn't have mint extract, I just left out the extract altogether, and used 4 Tbsp of mint instead of 3 Tbsp. I used my Chocolate Mint, which is a lovely version of peppermint which offers a hint of After Eight mint wafers. It is a beautiful dark mint (photo right), with purple flowers, and I don't mind that it's taken over a large part of my "tea" garden, other than feeling guilty to not use it in the kitchen more often. I have some easy recipes for mint syrup, mint jelly, mint ice cream, and of course, mint tea...Tonight I lightly greased the pans with butter, and the cookies slid out with ease. My 3 pan method worked smoothly (every 4 min: top pan out, bottom pan to top, new pan to bottom), and I found that 8 minutes was perfect for my oven (convection gas). I finished cutting, sugaring and baking (and sampling!) all 12 dozen cookies in under an hour.
Hi Garden Lily!
ReplyDeleteI'm on a quest to gather some links to blogs that have colorful pictures of flowers. I'm adding links to the blog and archive. I wanted to let you know that I added your blog!. My post should be completed and up in a little while.
The Happy Medium
Here's the link for my post-
http://accentpositive.blogspot.com/2006/09/on-quest-for-flower-blogs.html