Recipe: Lime Tarragon Cookies with White Chocolate Topping

Putting basil in my buttercream was apparently just a gateway drug into the depraved and unhinged world of herb-infused baking.

You can all look back on that moment and say, with your eyes cast downward and a definite "tsk tsk" in your voice, "She was such a sweet girl, just so...normal.  Sane.  A totally rational human being.  I'd never have thought...." 



But there were signs.  Definite signs.

First basil, then tarragon.

And next...who knows?  Kale.  Peas.  Mustard greens.

A certain other "herb" that is most certainly not legal at all in any ways but that I hear goes splendidly in boxed brownie mix.  Not that I would know much of anything about that firsthand, but I have friends.  Who have friends.  Who know people.  Who bake with boxed brownie mix.  Among other things.  



I'm digging myself into a very large hole here when really what I meant to say is BAKE THESE!

With caution.

Because even though they may not have our little aforementioned "herb" friend in them (or do they??) (no, but really, they don't)...they will have you going back for cookie after cookie.

Waking up in the middle of the night craving that combination of lime and white chocolate with just the slightest hint of licorice.

Not really sure why, just knowing that you need it.  Want it.  Can't live without it.



Don't say I didn't warn you.



Lime Tarragon Cookies with White Chocolate Topping
Makes 12-20, adapted from Baked Elements

Ingredients
For the Lime Tarragon Cookies:

• 8 oz unsalted butter, softened 
• 2/3 cup confectioner's sugar
• 1/3 cup firmly packed light brown sugar
• 1 tsp salt
• 1 tsp minced fresh tarragon
• 1 tbsp lime zest (about 1 lime)
• 2 tsp fresh lime juice
• 2 cups all-purpose flour

For the White Chocolate Lime Topping:

• 3.5 oz good quality white chocolate, coarsely chopped
• grated lime zest, about 1 1/2 limes worth

Instructions

1. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugars together until light and fluffy, about 3 minutes.  Add the salt, tarragon, lime zest and lime juice and beat on high speed for 30-45 seconds or until the zest is speckled throughout the dough.  Add the flour and beat on low until incorporated.  Scrape down the sides and bottom of the bowl and beat again for 10 seconds.  Scrape the sides of the bowl again and use a spatula to mound all of the dough in a ball in the center of the bowl.  Cover with plastic wrap and refrigerate for at least 1 hour.
2. Preheat oven to 350.  Line two baking sheets with parchment paper.
3. Using a medium cookie scoop (1 1/2 tbsp) scoop out the dough into 1 1/2 tbsp-size balls (or measure using a tablespoon).  Place the dough balls about 1 inch apart on the prepared baking sheets.  Bake, one sheet at a time, for 13-15 minutes until the edges of the cookies are golden brown and just starting to darken (they won't look quite done yet but don't worry...they are!).
4. Place baking sheets on wire racks to cool for 10 minutes.  Use a spatula to transfer the cookies to the racks to cool completely.  Repeat until all dough has been baked.
5. Place the white chocolate in a glass measuring cup.  In 10-second bursts, microwave the chocolate at 100% power, stirring in between, until the chocolate is completely melted and smooth.  
6. Using an offset spatula, spread a dollop of white chocolate on the top of each cookie, then sprinkle with a little bit of lime zest (I grated the limes over the cookies so that as the zest fell, it fell on them!).  Allow the chocolate to set completely before serving.

For more herb-infused sweet treats, check out these recipes:
Chocolate Cupcakes with Basil Buttercream Frosting
Meyer Lemon Rosemary Sticky Buns
Blueberry, Lime and Thyme Pound Cake Muffins
Thai Basil Ice Cream
Strawberry Shortcakes with Balsamic and Black Pepper Syrup