CRUNCHY SEED COOKIES
Photography by Angie Norwood Browne
One of my food stylists, Patty goes into cookie production at Christmas time.
2t. poppy seeds
2t. white sesame seeds
2 t. flaxseeds
2t. fennel seeds
1/4 cup raw coarse sugar
2 1/4 cups all-purpose flour
1t. cream of tartar
1t. baking soda
1/4 t. salt
8T. unsalted butter
1 cup sugar
2 T. bourbon
Preheat oven 375 degrees. Mix the seeds and coarse sugar in bowl and set aside. Combine the flour, cream of tartar, baking soda, and salt, and mix together thoroughly with a whisk or fork. With mixer, mix butter with granulated sugar until smooth and well blended but not fluffy. Add the egg and bourbon and mix until smooth. Add the flour mixture and mix until completely incorporated.
On a lightly floured surface, shape all of the dough into an 8 inch square patty a generous 1/2 inch thick. Sprinkle the dough with half of the seeds and sugar. Roll lightly over the seeds with a rolling pin to press them in. Turn the dough over. Sprinkle and roll over the remaining seeds. Cut the dough into 8 equal strips in each direction to make a total of 64 equal pieces.
Place the cookies 2 inches apart on a lined or greased pans. Bake for 14-16 minutes, until the edges are lightly browned, rotating the pans from top to bottom and from front to back halfway through the baking time for even baking. Cool the cookies completely before stacking and storing. May be kept in a airtight container for at least 2 weeks.
Recipe from Alice Medrich’s new cookbook CHEWY GOOEY CRISPY CRUNCHY MELT IN YOUR MOUTH COOKIES.
Food Styling by Patty Wittmann.