Seed Cookies: for the little bird in you!

April 11, 2016 § Leave a comment

SWEETTABLESCAPES is all about crunch these days and lately, we’ve tried some new cookie recipes that deliver that delightful “snap at first bite” (see here and here). Because we all know that texture is as important as taste when you enjoy your sweets!! So these super crunchy Seed Cookies deliver exactly that, for a noisy and delicious snack! We also love the hint of anise provided by the fennel seeds. Enjoy!!

IMG_0001

The recipe comes from “Chewy, Gooey, Crispy, Crunchy, Melt-in-your-mouth Cookies” by Alice Meldrich (that title says it all….what did we say about texture, huh?).

You’ll need:

2 tsp black sesame seeds or poppy seeds

2 tsp white sesame seeds

2 tsp flaxseeds

2 tsp fennel seeds

1/4 cup coarse raw sugar, such as Sugar in the Raw or Demerara sugar

2 1/4 cups all-purpose flour

1 tsp cream of tartar

1 tsp baking soda

1/4 tsp salt

8 TBsp (1 stick) unsalted butter, very soft

1 cup granulated sugar

1 large egg

2 TBsp bourbon

Directions:

Preheat the oven to 375F. Position racks in upper and lower thirds.

Combine the flour, cream of tartar, baking soda, and salt in a medium bowl and mix together thoroughly.

With a large spoon in a medium mixing bowl or with an electric mixer, mix the butter with the granulated sugar until smooth and well blended but not fluffy. IMG_0009IMG_0010

Add the egg and bourbon and mix until smooth. IMG_0011IMG_0012Add the flour mixture until completely incorporated.IMG_0013IMG_0014

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. IMG_0017Cut the dough into 8 equal strips in each direction to make 64 equal pieces.

Flip the cookies  2 inches apart onto a baking sheet and sprinkle the bottom side (now up) with the rest of the seed-sugar mixture; press it into the dough.

Bake for 14 to 16 minutes, until the edges are lightly browned. Cool completely before stacking or storing. May be kept in an airtight container for at least 2 weeks.IMG_0020IMG_0021

 

IMG_0002

 

Advertisements

Tagged: , , , , , , ,

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

What’s this?

You are currently reading Seed Cookies: for the little bird in you! at Sweet Tablescapes.

meta

%d bloggers like this: