Thursday, May 24, 2012

Crunchy Seed Cookies

These are light and extra crunchy and not super sweet. I love them; for some reason they seem Italian to me, maybe because of the fennel seeds. I used seeds that I had at home, so my mix is a bit different than the recipe. You can use any seeds that you like.

The recipe is from CHEWY GOOEY CRISPY CRUNCHY by Alice Medrich. I love her!

Crunchy Seed Cookies
2 teaspoons black sesame seeds or poppy seeds
2 teaspoons white sesame seeds
2 teaspoons flaxseeds
2 teaspoons fennel seeds
1/4 cup course raw sugar or Demerara sugar
2 1/4 cups all-purpose flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons unsalted butter, very soft
1 cup granulated sugar
1 large egg
2 tablespoons bourbon

Preheat the oven at 375 F.

Mix the seeds and coarse sugar in a shallow bowl and set aside.

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

With a large spoon or hand-held 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 and mix until completely incorporated.

Roll heaping teaspoon of dough into 1-inch balls. Press each ball into the seed mixture on both sides, flattening the ball to about 1/2 inch thick.

Place the cookies 2 inches apart on lined or greased pans. Bake for 14 to 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. Transfer the cookies to racks and cool completely.


  1. I like savory/sweet desserts so I think using the fennel seeds would be great.

  2. I'm not too sure about the fennel, but everything else sounds good!