I just love them. A shortbread cookie with dried apricots, fresh tarragon, olive oil, and salt - it sounds strange but tastes so good.
My cookies are more rustic in appearance than Dorie's because I rolled the dough into a log and sliced it into cookies. The dough was in the fridge for several days before I baked it. I wondered if that would make the cookies taste strongly of tarragon, but no, they have a delicate flavor.
I am looking forward to baking more interesting and unusual cocktail cookies in the coming months.
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