Nutrition per serving may change if servings are adjusted.
½ cup butter
1 cup sugar
1½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
Fresh lavender, tarragon, lemon verbena, mint, thyme and/or herb seeds (such as anise, fennel, sesame, or poppy)
In a medium bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar; beat until combined. Add egg; beat until combined. Beat in flour, baking powder and salt. Divide dough in half.
Shape each half of the dough into a 12-inch-long rope. Wrap and freeze about 4 hours or until firm.
Preheat oven to 325°F. Unwrap dough; carefully slice the frozen dough into ½-inch-thick slices. Place the slices, cut sides up, on a parchment paper-lined cookie sheet. Top with desired herb or seeds; press in gently, if necessary.
Bake for 12 to 15 minutes or until edges are golden brown. Remove from cookie sheets; cool on a wire rack.