Tarragon Tea Cakes

These tasty treats come to us from Greentree Co-op Market in Mount Pleasant, Michigan!

In the month of October, we celebrate co-ops. Why? Because they are awesome! We feature recipes from co-ops around the country in our special Co-op Recipe Guide.


  • 2 cups raw pumpkin seeds, plus extra for garnish
  • 2 cups all-purpose flour
  • 1 cup softened butter*
  • ½ cup sugar
  • Zest of one lemon
  • 1 Tbsp water
  • ½ Tbsp tarragon (dried)

*If unsalted add two pinches of salt.


  1. Preheat oven to 325°.
  2. Combine all ingredients except flour in food processor and process until pumpkin seeds are well chopped, stopping to stir as needed.
  3. Once the mix is ready, place in a large mixing bowl and fold in flour with a spatula. It should come together fairly quickly.
  4. Cover two cookie sheets in parchment paper and shape the dough into generous 1-inch balls. (Batch yields 36-40 cookies.)
  5. Press one pumpkin seed into the top of each cookie.
  6. Bake for 20 minutes or until bottom begins to brown and surface of the cookie looks dry.
  7. Cool completely and store in an airtight container.