<li>Cut the flower into the butter until the size of peas. Mix in sugar, add Absinthe and extracts and stir (or user a mixer) to make a dough.</li>
<li>Roll out on a lightly floured surface (too much flour will make the dough crumbly) to a little more than 1/4" thick. Cut into three inch rounds and place on greased baking sheets.</li>
<li>Bake until firm, but not colored, about 14 minutes. Cool on wire rack.</li>
</ol>
<p>Makes a firm cookie, though if you roll them too thin, they get fairly hard. I used Blanche de Fougerolles 74 because it was sweeter than the Verte, though with the color of the butter and the small amount of absinthe, if you used a verte, the color would likely be lost, so that won't make much of a difference. The taste is something like a pizzelle, only more full</p>
