Makes about 5 dozen
For thirty-one years, our garden club has been entertaining its members at an annual herb tea party. These easy log cookies, a tea-party favorite, were voted “keepers”.
• 1 cup shelled pistachios
• 2 1/4 cups flour
• 1/2 teaspoon salt
• 4 1/2 teaspoons ground coriander
• 1/4 teaspoon cinnamon
• 1 cup butter
• 1/2 cup brown sugar
• 1/2 teaspoon grated orange zest
• 1 egg
• 1/4 teaspoon vanilla
• 3/4 cup chopped dates
1. Coarsely chop the pistachios. Set half aside; finely chop the remaining nuts and set them aside. Combine the flour, salt, coriander, and cinnamon. In a large bowl, cream the butter, sugar, and orange zest. Beat in the egg and vanilla. Gradually beat in the flour mixture. Stir in the dates and coarsely chopped nuts. Chill the dough 30 minutes, or until it is firm enough to handle. Form the dough into logs 2 inches in diameter, wrap in plastic, and chill 1 hour longer.
2. Preheat the oven to 350 degrees. Roll the logs in the finely chopped nuts. Cut into 1/4-inch slices and place them on ungreased baking sheets. Bake 12 to 15 minutes, or until the edges turn golden. Cool on racks.
Bertha Reppert and her family have been introducing other people to the pleasures of herbs for more than twenty-five years. All manner of herbal sweets and treats are standard fare at the family-owned Rosemary House in Mechanicsburg, Pennsylvania, one of America’s oldest herb shops. Bertha is also an author and teacher of renown in the herb world. Her daughter Nancy owns Sweet Remembrances, a teahouse and catering service that specializes in herb cookery with edible flowers. Through countless garden parties, afternoon teas, and workshops, the Repperts have developed a large repertoire of special recipes, from which these cookie concoctions are drawn.
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Herbs in the Cookie Jar