These unusual cookies combine the floral sweetness of honey with the warm, licorice-like notes of fennel seed. The result is a sophisticated cookie that's perfect with afternoon tea or as an elegant dessert.
Ingredients
- 2 cups Unbleached All Purpose Flour
- 1/2 cup Duck River Honey
- 1/2 cup butter, softened
- 1 large Egg
- 1 tablespoon Fennel Seed, ground fine
- 1 teaspoon Vanilla Extract
- 1/2 teaspoon Baking Powder
- 1/4 teaspoon Redmond Real Salt
- 2 tablespoons Cane Sugar for rolling
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Preheat oven to 350°F. Grind fennel seeds in a spice grinder or mortar and pestle until fine.
- Cream butter and honey in a large bowl until light and fluffy. Beat in egg and vanilla extract.
- Whisk together flour, ground fennel, baking powder, and salt. Gradually mix into honey mixture until just combined.
- Shape dough into 1-inch balls, roll in cane sugar, and place on lined baking sheets. Bake 10-12 minutes until edges are lightly golden.
Notes
- Grind fennel seeds fresh for the most aromatic flavor impact.
- These cookies have a tender, cake-like texture due to the honey content.
- Store in an airtight container for up to one week, or freeze dough balls for baking later.
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