Fennel Rye Cookies
Course: CookiesServings
36
servingsA take on traditional Swedish rye cookies, these should be paired with a soft and mild cheese without aftertaste, one that will underline the fennel pollen and not overshadow it. Saint Andre is nice, but Havarti will work as well. Have fun with the shaping and topping.
Ingredients
1 cup rye flour
1 cup white whole wheat flour
½ tsp salt
½ cup cream cheese, softened
½ cup unsalted butter, softened
½ cup sugar
1 tsp fennel pollen
turbinado sugar (for sprinkling)
Directions
- Line baking sheets with parchment paper or Silpat baking sheet.
- Combine the flours and salt and aside. Beat the cream cheese and butter until the two are well combined. Beat in the sugar and mix until well incorporated. Add the flour mixture to the butter mixture and stir only long enough to combine the two.
- Turn the dough out onto the counter Gather and knead lightly to form a ball. Divide into two discs, wrap in cling film, and refrigerate for at least an hour.
- Heat the oven to 350°. Roll out the first disc on a lightly floured board to ¼“ thickness. Shape with cutters of your choice. Place on the prepared baking sheets 1“ apart, and sprinkle with turbinado. Bake 6-7 minutes, just until cookies are fragrant and barely browning at the edges.