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Fennel Rye Cookies

Fennel Rye Cookies
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Fennel Rye Cookies

Recipe by La Bellitude for TABLE MagazineCourse: Cookies
Servings

36

servings

A 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.

Spiced Hazelnut

Spiced Hazelnut Balls

Spiced Hazelnut Balls
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Spiced Hazelnut Balls

Recipe by La Bellitude for TABLE Magazine
Servings

36

servings

Ingredients

  • ¾ cup flour

  • ⅓ cup hazelnut flour

  • 3 tbsp dark cocoa powder

  • ½ tsp cinnamon

  • ¼ tsp salt

  • 2 tsp chili powder

  • ½ cup unsalted butter, room temperature

  • ½ cup powdered sugar

  • 1 tsp vanilla

  • 1/2 cup roasted hazelnuts, finely chopped

  • powdered sugar and cocoa powder mixed for coating (optional)

Directions

  • Preheat oven to 350°. Line baking sheets with parchment paper or a silicone baking mat.
  • Stir together flour, hazelnut flour, cocoa powder, cinnamon, salt, and chili powder and set aside.
  • In a larger bowl or the bowl of a stand mixer, beat butter until light and fluffy. Add powdered sugar and vanilla and beat for 1-2 minutes on medium speed. Add dry ingredients and mix on low speed until incorporated. Stir in nuts.
  • Using small dough scoop, scoop and roll into 1-inch diameter balls. Arrange on prepared baking sheet, leaving 1-2 inches of space between cookies. The do not spread much.
  • Bake for 18-20 minutes, rotating sheets top to bottom and front to back part way through baking. Tops of some may crack, but they may be perfectly baked with no cracking as well.
  • Let cookies cool to room temperature. Roll them in a mixture of two parts powdered sugar and one part cocoa powder if desired.