Crunchy Seed Cookies
Awesome cookies, exactly as the author’s saying – “noisily crunchy, light, addictive”. The recipe is by Alice Medrich
It does seem like I’m not keeping up to my promises, but a nasty fracture of the right collarbone was hard to predict. I’m getting proficient doing everything with my left hand, although it would be much easier to be able to use them both.
I hope everyone had a wonderful summer break. My best wishes for academic success to all scholars!
Makes about 50
Ingredients:
- 1tbsp black sesame seeds or poppy seeds
- 1 tbsp white sesame seeds
- 1 tbsp flax seeds
- 1 tbsp fennel seeds
- ¼ cup coarse raw sugar, such as Demerara
- 2¼ cups all-purpose flour
- 1 tsp cream of tartar
- 1 tsp baking soda
- ¼ tsp salt
- 1 stick (8 tbsp) unsalted butter, very soft
- 1 cup granulated sugar
- 1 large egg
- 2 tsp bourbon
Preparation:
Center the oven rack and preheat the oven to 375F. Line baking sheets with parchment paper.
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 whisk thoroughly.
With a spoon in a medium bowl or with a 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.
Using a small ice cream scoop (or just a tablespoon), measure out the dough and roll 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 onto the prepared baking sheet spacing them 2 inches apart.
Bake the cookies, in batches, for about 14 minutes, until the edges are lightly browned, rotating the baking sheet from front to back halfway through the baking time to ensure even baking. Set the baking sheet or just the parchment on rack to cool. Cool completely before stacking or storing. May be kept in an air-tight container for at least 2 weeks.
wow this looks so beautiful and fab ….loved it
So pretty! I really like the addition of fennel seeds. Unusual.
Cheers,
Rosa
They look delicious and so professional. The kind of thing you’d expect to find in a deli. Love the speckled colour of all the seeds. Yum
Sorry to hear about your fracture. Hope you are doing well now. The cookies are lovely and will try them soon.
Those are gorgeous and I bet they’re tasty too!
I love the idea of this, only I was thinking that I’d prefer a savory version. How would you change the proportions? I was considering a tablespoon of sugar, whether raw or granulated, and one teaspoon of salt.
Hope the fractured collarbone isn’t hurting too much. Best wishes for a quick recovery!
Black/White sesame, fennel, flax and poppy seeds are my favourite seeds! What a good combination into a crispy cookies.
Wow!Looks delicious!I think if it can add sunflower seeds must be more delicious.
OMG …. They are so beautiful … It reminds me of these short bread cookies my mun used to make with Cumin seeds on it … !!! I am definitely going to try these .. !!!
looks so pretty! these would make lovely gifts :)
So sorry about your injury! I hope the fracture is all healed now
The cookies look heavenly…will have to try them soon
I love the fact that they are crunchy. It makes the entire cookie experience more enjoyable.
very nice.
im frome iran
wow your baking skills are amazing , your cake decorating skills are amazing and your photography skills are amazing. You re just amazing :)
These cookies look delicious and healthy! I love your website.
Thank you everyone for your comments.
Sharon, Ada, Sawsan, thank you very much for your kind wishes!
Lex, honestly, I don’t see them as savory cookies.
..You are right, they are so crunchy!
It was delightful, thanks for posting this great recipe!
charlotte catering services, you are very welcome. We all liked them too.
Thanks for sharing….nice blog…
Hi Vera,
These look delish! It looks like you used her book a few times, which is your favorite?
Jeni, it would be her “Pure dessert”.