I loved these cookies! And I totally wasn't going to make them, because when I first spotted them on the Baked Sunday Mornings schedule, I thought they were slice and bake cookies, and I just have no patience for that. (And I don't think I like slice and bake cookies.) But a couple of weeks back, I saw these cookies featured on the National Baking Society blog and was super happy to see that they were in fact drop cookies. And it's totally possible to simplify the baking process of drop cookies, so I did just that.
This cookie is kinda reminiscent of a shortbread but not really. It's not a sugar cookie. It's not chewy or crisp or crumbly. It's just different. The ingredients include butter, confectioner's sugar, light brown sugar, salt, tarragon, lime zest, lime juice and flour. They are topped with melted white chocolate.
I chose to bake the cookie dough in a parchment lined 8 in by 8 in baking pan. I baked it for about 30 minutes, if not 40, until the edges were starting to turn golden and the cookies appeared set.
After letting the cookies cool, I cut them into squares and drizzled melted chocolate all over them.
It's a good thing I gave most of these away, as it was way too easy to keep going back to the kitchen to pop just another square in my mouth. I really enjoyed the flavor, the texture of these. I think I might have preferred them without the white chocolate drizzle, but they were still delicious with it. They came together really quickly, and disappeared just as fast.
For the recipe, click on through to the Baked Sunday Mornings site and see how the other bakers liked this recipe!