1 oz flower
4 sticks butter
Oven to 240 degrees
Put flower on a cookie sheet and bake for 45 min.
While the flower is baking, set up a double boiler, with water in the bottom, and melt the butter.
When the flower comes out of the oven, put it into the butter and stir.
Slightly simmer on the double boiler for 3 hours, stirring every 30 minutes. Check for water level each time you stir to avoid burning.
In a 4-cup measuring cup, pour the butter through a wire mesh strainer. Squeeze all the butter out through the strainer with a large metal spoon until the flower is dry.
Stir the melted butter in the measuring cup and then pour evenly into 8 sections of an ice cube tray.
Store the tray in the freezer for 24 hours. Remove the butter cubes from the tray and store in a plastic baggie in the freezer until you make cookies.
Use a bag of Betty Crocker oatmeal cookie mix to make cookies. Two butter cubes equals one stick of butter.
Split the dough into 16 evenly sized balls to bake.
Store baked cookies in a plastic bag in the freezer until ready to enjoy. One quarter cookie is enough to start with. Your mileage may vary.