Recipe - Rosemary And Orange Chicken

3 tablespoon Unsalted butter
1 One half tablespoon Fine granular sugar
One half cup All purpose flour
1 teaspoon Thyme; (freshly chopped)
1 teaspoon Rosemary; (freshly chopped)
One half teaspoon Flower petals; (fresh)

Cream the butter and sugar together with a wooden spoon or electric mixer
until smooth. Slowly add in the flour, herbs and flower petals. Mix until
consistency allows the ability to form a small ball. Roll out the ball to a
One half to One fourth inch thick. Cut out desired shapes. Bake on nonstick paper or
pan at 325F for 1520 minutes or until slightly brown. Cool and dust with
sugar and serve.

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Recipe by: Chef Daryle Ryo Nagata, Waterfront Hotel, Vancouver, BC

Posted to EATLF Digest by KSBAUM@aol.com on Jul 19, 1999, converted by
MM_Buster v2.0l.