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Author Notes: Scratch made raspberry filling, sandwiched between salted fennel biscuit-like cookies. —Molly Damon
Makes 20-24 cookies, or 10-12 sandwiches
Salted Fennel biscuit-cookies
- 2 cups All purpose flour
- 1/4 cup Confectioners sugar
- 1/2+2T cups Coconut oil
- 1 whole, 1 white Egg
- 1 teaspoon Salt
- 1 teaspoon Baking Powder
- 2 tablespoons Fennel seeds
- 1 teaspoon Vanilla extract
- Pre-heat oven to 350F and line baking sheets with parchment
- Mix sugar and oil together with whisk or fork.
- Add the egg, egg white and extract. Whisk to combine.
- Add in flour, salt, baking powder and fennel seeds. Mix to combine until ball of dough forms. The dough will be fairly dry, but add a small amount of oil if it's too crumbly.
- Turn dough out onto a clean, dry surface that has been lightly dusted with flour. Knead dough gentle a few times to incorporate any dry bits.
- Using a floured rolling pin, carefully roll out dough to desired thickness, about 1/8 inch. Rember, this is a drier, biscuit-like cookie and I found they taste better thin.
- Cut out dough in desired shape and re-roll remaining dough out for more cutting.
- Using a thin spatula, carefully transfer cookies to baking sheet and bake for 10-12 min or until set and just slightly darker in color.
- Cool completely on wire rack before filling.
- 2 cups Frozen raspberries (best quality you can find)
- 1/2 cup Granulated sugar
- 1-2 teaspoons Lemon zest (or 1tsp lemon extract)
- 1-2 teaspoons Cornstarch
- In a small saucepan over medium heat, combine raspberries, sugar and zest.
- Bring to a bubbling simmer, stirring occasionally and breaking down the berries a bit.
- Reduce heat slightly and let the mixture reduce down until thickened, about 10 min.
- Add in cornstarch, making sure to break up any clumps. Adjust sugar level to your liking. I like mine a bit sweeter, to balance the savory cookie.
- Once most of the liquid is reduced, remove from heat and cool completely. Speed this process up in the fridge if you are impatient, like me. :)
- Put a nice dollop of raspberry filling on a cookie and sandwich another on top. Repeat!
- Note: The filling WILL ooze out a bit, but that part of the fun in eating this cookie! Enjoy with a super cold glass of milk.