Yield: 1 Servings
|¼ cup||Chamomile flowers|
|½ cup||Softened butter|
|½ teaspoon||Vanilla extract|
By Elizabeth Groff, New York
Carefully chop the chamomile flowers and set aside.
Cream the butter and the eggs and vanilla. Stir in the flour and chamomile.
Drop by teaspoonsful onto a slightly greased cookie sheet. Bake at 300' for 10 minutes.
Posted to recipelu-digest by molony <molony@...> on Feb 27, 1998