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!!
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?).
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
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.
Add the egg and bourbon and mix until smooth. Add the flour mixture 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. Cut 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.