Fennel Pollen Shortbread Cookies

Makes 3 dozen cookies

2c (250g)         All-Purpose Flour

1/2tsp (3g)      Baking Powder

1/2tsp (3g)      Kosher Salt

2/3c (130g)      Sugar

1c (227g)         Unsalted Cultured Butter

1                       Egg Yolk

1/2tsp              Fennel Pollen

For Rolling: 

1/4tsp               Fennel Pollen

1/4c (55g)         Demerara Sugar 

•In a large bowl sift flour, baking powder and salt together and set aside. 

•With an electric mixer cream room temperature butter and sugar until lightened in color and fluffy.  

•Add 1/2tsp fennel pollen and egg yolk and mix until fully incorporated. 

•On low speed add dry ingredients until combined. 

•Divide dough into two and shape into 1-1/2inch logs. 

•Mix demerara sugar and remaining fennel pollen in a bowl and pour onto a lined sheet pan. 

Roll logs in sugar mixture until fully covered, wrap in cling film and refrigerate for at least 1hr. 

•Preheat oven to 325° and line two half- sheet pans with parchment paper.  

•Cut each log into 1/4in thick rounds and place cookies about 1 inch apart on sheet pan. 

•Bake cookies until edges are golden brown about 15 - 18 min. 

•Once cool, store in a sealed container at room temperature.

Recipe adapted from NYT Melissa Clark

Recipe and photo by Shanna Scott

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