Yield: 1 Servings
Measure | Ingredient |
---|---|
¼ cup | Chamomile flowers |
½ cup | Softened butter |
1 cup | Sugar |
2 \N | Eggs |
½ teaspoon | Vanilla extract |
1¾ cup | Flour |
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