Inspired by the wonderful Dorie Greenspan and her recipe for Apricot-Tarragon Cocktail Cookies, our very slightly altered version came about due to a bunch of tarragon growing wildly in the garden and some sort-of-sour dried peaches we wanted to use instead of lament or even return. (Sort of like this kind of situation.) It's the kind of almost-savory cookie/cracker we make all the time because it's great as a different sort of dessert or snack as well as with cheese and wine. This particular recipe makes something more like a flat, dense biscuit. *We're really excited to be serving a seasonal version of cocktail cookies at our next dinner here in Memphis at Napa Café on Saturday, July 21, and there are fewer than 10 seats left. Make your reservation this week by calling 901.683.0441 ($65 + tax and gratuity, 6 courses with international wine pairings from Frederick Wildman).
Dried Peach + Tarragon Biscuit Cookies
1 cup dried peaches, diced
1 cup water
2 tablespoons finely chopped fresh tarragon leaves
1/2 cup cane sugar (like Whole Foods 365 brand)4 tablespoons unsalted butter (like Whole Foods 365 brand)
4 tablespoons olive oil margarine
1 egg
1/3 cup olive oil
2 cups all-purpose flour (like Whole Foods 365 brand)
3/4 teaspoon sea salt
Combine diced peaches and water and microwave for one minute. Set aside to cool. Add chopped tarragon to sugar and crush them together with your fingers for a couple of minutes. Cream butter and margarine with sugar mixture. Whisk in the egg and olive oil. Set aside. Combine flour and salt and then mix it with the dough mixture. Drain water from the chopped peach and add to dough and stir to incorporate until there are no flour streaks remaining. Place dough in freezer in 2 rolls for later or 2 flat disks for at least an hour.
Preheat oven to 350 degrees. Roll out cookie dough on a floured surface and use a small cutter or glass to make your shapes. Place on a parchment-lined baking sheet and bake for 12-15 minutes or until edges of cookies are golden brown.
