ANISE HYSSOP DROP COOKIES

by Rosemary Loveall
  • 1/3 cup anise hyssop, no stems (chopped fine)
  • 3 eggs
  • 1 cup sugar
  • 1/2 tsp vanilla extract
  • 2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp salt

Chopped Agastache flowers for garnish

Preheat over to 325F.  Line 2 to 3 cookie sheets with aluminum foil (lightly greased).  With electric mixer, beat eggs till thick and lemon-color.  Add sugar and anise hyssop and beat for 5 minutes then add vanilla.  Sift together flour, baking powder and salt and add to egg mixture.  Continue beating for 5 more minutes.  Drop batter by teaspoonfuls onto lined cookie sheets, spacing well apart.  Sprinkle with chopped flowers.  Bake till they begin to color (about 12 -15 minutes).



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