Salted Fennel And Raspberry Cookie Sandwich

Directions

1. Salted Fennel biscuit-cookies
2. Pre-heat oven to 350F and line baking sheets with parchment
3. Mix sugar and oil together with whisk or fork.
4. Add the egg, egg white and extract. Whisk to combine.
5. 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.
6. 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.
7. 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.
8. Cut out dough in desired shape and re-roll remaining dough out for more cutting.
9. 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.
10. Cool completely on wire rack before filling.

1. Raspberry Filling
2. In a small saucepan over medium heat, combine raspberries, sugar and zest.
3. Bring to a bubbling simmer, stirring occasionally and breaking down the berries a bit.
4. Reduce heat slightly and let the mixture reduce down until thickened, about 10 min.
5. 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.
6. 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. :)
7. Put a nice dollop of raspberry filling on a cookie and sandwich another on top. Repeat!
8. 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.