This fennel sesame cookie works beautifully with our corn flour and pastry or landrace flours (available in our Farm Store). This recipe makes approximately two dozen cookies.
1. Paddle butter and sugars on stand mixer until light and fluffy.
2. Scrape down sides of bowl.
3. Add egg and vanilla and paddle to combine.
4. Combine the dries in separate bowl.
5. Add dries to butter mixture and mix lightly (just to bring together).
6. Add sesame seed and fennel seed and paddle to distribute.
7. Portion dough with a small cookie scoop into approx. 2 tablespoon sized balls.
8. Freeze for at least 60 minutes.
9. Bake at 350°F for 10-12 minutes until golden brown.