Sunday, May 9, 2010

Fennel Brown Sugar Cookies

Getting a sample of Fennel Pollen was interesting for me. I wanted to make a savory dish, yet my mind kept saying, 'coooookies....brown sugar.....' So I finally gave in and made some.

I took them to work last week to get my friends to test them out and the reponse was excellent. Then yesterday, one of my co-workers begged me to make them again. So there you have it folks, these cookies are good and they linger in the memory!

Fennel Pollen Brown Sugar Cookies

Preheat oven to 375 F

2/3 c vegetable shortening (I like Jungle)
3/4 c C & H brown sugar
1 egg
4 tsp almond milk
1 tbsp Fennel Pollen Spice
2 c WW flour
1½ tsp baking powder

Thoroughly cream butter, sugar, & Fennel Pollen Spice. Add egg; beat fluffy. Stir in milk. S

Sift dry ingredients; stir in.

Chill at least one hour, though two is best.

On a lightly sugared surface (I used a Fennel Pollen/sugar mix I made) and roll 1/2 the dough to 1/8” thickness, cutout with cookie cutters.

Chill remaining dough until ready to use. Place on ungreased cookie sheet, making
sure they are not touching. Bake 6-8 minutes until light brown.

P.S. There will be a savory recipe with the pollen, so stay tuned!

1 comment:

  1. Sounds so delicious! They might even make me face my hangup over rolled cookies.


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