Ask and you shall receive.

That’s all I have to say.
This one is for you, my dear friend Tony.

I hope these Lemon Tarragon Shortbread Cookies survived the journey from Colorado to NYC!
Thank you for making me feel special.

Lemon Tarragon Shortbread Cookies

1 cup all-purpose flour
1/2 cup powdered sugar + 2-4 Tbs. for dusting
1/4 tsp. sea salt
1/4 tsp. baking powder
1/2 tsp. vanilla extract
1 stick butter, melted and cooled
zest of 1 large lemon + juice
2 Tbs. fresh tarragon, chopped

Combine the flour, sugar, salt, and baking powder. Stir in vanilla, butter, lemon zest and juice, and fresh tarragon. Mix well with a spatula to form a dough.

Transfer to a large sheet of plastic wrap and carefully mold into a 2″ diameter log.
Chill for at least 4 hours or overnight.

Preheat oven to 325. Slice the chilled shortbread log into cookie coins. Bake on a parchment lined baking sheet for about 15-20, until the edges begin to turn golden brown. Dust with additional powdered sugar while still warm.