1 oz. Comfrey leaves  (tissue rebuilding)
1 oz. Chamomile flowers  (relaxant)
1 oz. Catnip  (nerve calming)
1/2 oz. Thyme  (good for stomach)
1 oz. papaya leaves  (digestion)
1 oz. spearmint or peppermint leaves  (stomach settling)
1 oz. wintergreen
1/2 oz. fennel  (stomach settling)

2 c. margerine or butter
2 c. sugar
3 c. flour
2 tbl. vinegar
1 tsp. soda

Mix margerine and sugar until fluffy.  Add flour, vinegar and soda.  Refrigerate about one hour.  Drop by tsp on ungreased cookie sheet.  Bake 17-20 minutes at 350°.  

As I recall, margerine tasted better than butter.  These are SO good - don't tell anyone the secret ingredient (the vinegar) make 'em guess.  They are very thin and fragile and disappear fast!

1 1/2 c. butter
1 c. sugar
1 egg
1 tsp. vanilla
1 1/2 c. flour
3/4 c. cocoa
1/2 tsp. salt
1/2 cinnamon
generous pinch of BOTH cayenne (red) pepper and black pepper.

Mix butter, sugar and vanilla until mixed; add egg and blend until fluffy.  Sift together remaining ingredients. Add the dry ingredients to the butter mixture. Blend until mixed. Remove dough from bowl and divide in two. Roll each half into a cylinder about 1 1/2 inches in diameter. I do the rolling/spaping on wax paper. Refrigerate about one hour. Cut dough into 1/4" circles and place on an ungreased cookie sheet. Bake 11-13 minutes at 375°.  

These are shortbread cookies - very rich and yummy. After cooked they hold great or you can just keep the uncooked dough in the freezer or refrig. Then slice off the number of cookie you want and eat them hot out of the oven with vanilla ice cream - oh my!!