Crunchy Seed Cookies
Star Tested Adapted from Alice Medrich’s Chewy Gooey Crispy Crunchy Melt-In-Your
Mouth Cookies book (what a mouthful), these savoury-sweet seed cookies pack a punch when it comes to the licorice taste of fennel and nutty flavour of sesame seeds. I also upped the whiskey content by dipping the dough balls in whiskey before they’re rolled into seeds so they stick better.
In short, these cookies don’t shy away from flavour. Difficulty: 2 out of 5 Cookie tip: Seeds are a good alternative to nuts if when making crunchy cookies. For one thing, allergies aren’t as much of a concern and they are less expensive than walnuts, pecans and hazelnuts.
2 tsp (10 mL) black sesame seeds or poppy seeds 2 tsp (10 mL) white sesame seeds 2 tsp (10 mL) flaxseeds or sunflower seeds 2 tsp (10 mL) fennel seeds 1/4 cup (60 mL) packed brown sugar 2 tbsp (30 mL) whiskey, plus another 2 tbsp (30 mL) for rolling cookies 2-1/4 cup (560 mL) all-purpose flour 1 tsp (5 mL) cream of tartar 1 tsp (5 mL) baking soda 1/4 tsp (1 mL) salt 1/2 cup (125 mL) room temperature unsalted butter 1 cup (250 mL) granulated sugar 1 egg Prepare two baking sheets lined with parchment paper or silicone baking mats. Set aside.
In a shallow bowl, combine all seeds and brown sugar. Set aside.
In another small bowl, add 2 tablespoons of whiskey and set aside.
In another bowl, sift together flour, tartar, baking soda and salt. Set aside.
In a stand mixer with a paddle attachment or a large bowl with a mixer, mix butter and granulated sugar at medium speed until smooth and slightly fluffy. Add egg and 2 tablespoons of whiskey. Continue to mix until well combined.
Add flour mixture and mix until dough is smooth. Scoop out tablespoon-sized balls of dough. Roll each ball in bowl of whiskey then roll in bowl of seeds and brown sugar, gently pressing into the seed mixture.
Place dough balls on to lined baking pans, leaving about an inch between cookies. Bake at 375 F (190 C) for14 to 16 minutes until edges are lightly browned.
Let cookies cool for 5 minutes before transferring to a wire rack to completely cool.
Store in an airtight container for up to a week or freeze for up to a month.
Makes about 24 cookies. karonliu@thestar.ca