Ingredients:
2 teaspoons black sesame seeds2 teaspoons white sesame seeds2 teaspoons flaxseeds2 teaspoons fennel seeds1/4 cup Demerara sugar (or any coarse raw sugar)2 1/4 cups flour1 teaspoon baking soda1/4 teaspoon salt8 tablespoons (1 stick) unsalted butter, softened1 cup granulated sugar1 large egg2 tablespoons bourbon
Method:
Preheat oven to 375. Line two cookie sheets with parchment.Mix the seeds and Demerara sugar together and set aside.
Whisk together the flour, baking soda and salt. In another bowl, beat the butter and sugar together until smooth, but not fluffy. Add the egg and bourbon and then the flour mixture. I did this by hand. Do not over mix.
You can make round cookies or square. For round, take a big spoonful of dough and roll it into a ball. Roll it in the seed mixture, place on the parchment and flatten slightly.To make square cookies:On a floured board, roll out the dough to an 8 inch square. Sprinkle half the seed mixture on top and press into the dough with a rolling pin. Turn the dough over and repeat on the other side.
Cut the dough into whatever size you like. I cut into 8 strips each way, making 64 square cookies. For both cookies: place on parchment paper about 2 inches apart. Bake for 14 to 16 minutes or until edges are brown. Reverse the pans in the oven and also reverse racks for even cooking. Cool. These will store airtight for 2 weeks.
By Moveable Feasts.
Thanks for inspiring us!
You can see the recipe here: moveablefeastscookbook.blogspot.com
