Ingredients
1 cup butter, softened2 tablespoons minced fresh chives2 tablespoons minced fresh parsley1 tablespoon minced fresh tarragon1 tablespoon lemon juice1/4 teaspoon pepper
Preparation
In a small bowl, beat all ingredients until blended. Spread onto a baking sheet to 1/2-in. thickness. Freeze, covered, until firm.
Cut butter with a 1-in. cookie cutter. Store, layered between waxed paper, in an airtight container in the refrigerator up to 1 week or in the freezer up to 3 months.
