Tarragon Vanilla Wafers
Makes 60 to 65
  • ½ cup (113 grams) unsalted butter, softened
  • ½ cup (110 grams) firmly packed dark brown sugar
  • 1 large egg (50 grams)
  • 2 tablespoons (26 grams) vanilla extract
  • 1 tablespoon (15 grams) whole milk
  • 1¼ cups (156 grams) all-purpose flour
  • 2 tablespoons (4 grams) finely chopped fresh tarragon leaves
  • ¾ teaspoon (3.75 grams) baking powder
  • ¾ teaspoon (2.25 grams) kosher salt
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and brown sugar at medium-high speed until creamy, about 2 minutes, stopping to scrape sides of bowl. Add egg, and beat for 1 minute. Add vanilla and milk; beat until combined, about a minute, stopping to scrape sides of bowl.
  2. In a medium bowl, stir together flour, tarragon, baking powder, and salt. Reduce mixer speed to low. Gradually add flour mixture to butter mixture, beating just until combined. Refrigerate for at least 30 minutes or up to 5 days.
  3. Preheat oven to 350°F (180°C). Line half-sheet trays with parchment paper.
  4. Using a teaspoon-size scoop, scoop dough into balls, and place on prepared pans. Using the heel of your hand, gently press down on dough to flatten.
  5. Bake until golden brown around the edges, 10 to 12 minutes, rotating pans halfway through baking. Let cool completely on pans.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/plum-icebox-cake/