SEED COOKIES

 

May 25, 2015

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These adventurous cookies do justice to the art of cookie making. They have all the elements of a cookie with the texture and character of a cracker. When they are fresh out of the oven, the seeds are fragrant and the cookie is soft. As they cool, the texture changes into a light, crunchy sweet biscuit. At this stage, they seem to beg for a soft, creamy well-aged goat cheese to round out the texture.

This recipe comes from Alice Medrich’s wonderful book : Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies. The book is great. Her cookies are great. Having a copy of this book will inspire you. Buy it today.

The Finer Cookie is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for websites to earn advertising fees by advertising and linking to amazon.com. This post contains affiliate links, which means The Finer Cookie will receive a small commission if you make a purchase using this link. This modest income helps support the website.

Ingredients

Makes 64 cookies

Print Recipe

Grams

Ounces

Volume

  • 1 tablespoon black sesame seeds or poppy seeds
  • 1 tablespoon white sesame seeds
  • 1 tablespoon flax seeds
  • 1 tablespoon fennel seeds
  • 49.6 grams coarse raw sugar
  • 286 grams unbleached all-purpose flour
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • ¼ teaspoon fine salt
  • 113 grams unsalted butter, very soft
  • 198 grams white granulated sugar
  • 50 large egg room temperature
  • 2 teaspoon bourbon
  • 1 tablespoon black sesame seeds or poppy seeds
  • 1 tablespoon white sesame seeds
  • 1 tablespoon flax seeds
  • 1 tablespoon fennel seeds
  • 1.75 ounces coarse raw sugar
  • 10.1 ounces unbleached all-purpose flour
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • ¼ teaspoon fine salt
  • 4 ounces unsalted butter, very soft
  • 7 ounces white granulated sugar
  • 1 large egg room temperature
  • 2 teaspoon bourbon
  • 1 tablespoon black sesame seeds or poppy seeds
  • 1 tablespoon white sesame seeds
  • 1 tablespoon flax seeds
  • 1 tablespoon fennel seeds
  • ¼ cup coarse raw sugar
  •  cups unbleached all-purpose flour
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • ¼ teaspoon fine salt
  • 1 stick (8 tablespoons) unsalted butter, very soft
  • 1 cup white granulated sugar
  • 1 large egg room temperature
  • 2 teaspoon bourbon

Instructions

MISE EN PLACE FOR THE COOKIES

  • Center the rack and preheat the oven to 375F.
  • Line the baking sheets with parchment paper.
  • Mix the seeds and coarse sugar in a shallow bowl and set aside.

The seed mixture.
The seed mixture.

  • In a medium bowl, combine the flour, cream of tartar, baking soda,and salt and whisk thoroughly.
  • In the bowl of a mixer, add the butter and the granulated sugar.
  • Set out the egg and bourbon.

METHOD FOR THE COOKIES

  • Using a flat beater of a stand mixer, mix the butter and sugar until smooth and well blended but not fluffy.
  • Add the egg and bourbon and combine until smooth.
  • Add the flour mixture and incorporate until the flour disappears completely.

FORMING THE COOKIES

  • At this point, you can choose to make round or square cookies.
  • Round Cookie: Using a small scoop (or just two tablespoons), measure out the dough and create 1-inch balls.
  • Roll each ball into the seed mixture, flattening the ball to about 1/2-inch thick.
  • Place the cookies onto the prepared baking sheet spacing them just over 1 inches apart.

The dough just out of the mixer.
The dough just out of the mixer.

  • Square Cookies: Turn your dough onto a lightly floured surface, and shape the dough into an 8 inch square, leaving a generous 1/2 inch of thickness.
  • Sprinkle half the seed mixture over the top and press the seeds into the dough.

Sprinkle the seed mixture over the cookie dough.
Sprinkle the seed mixture over the cookie dough.x

  • Using a rolling pin, gently roll over the seeds.
  • Flip the dough over and repeat with the other half of the seed mixture.

Rolling the seed mixture on the dough.
Rolling the seed mixture on the dough.

CUTTING THE SQUARES

  • With a ruler, measure and score 8 horizontal and 8 vertical lines so that you get 1 inch squares.

Seed mixture pressed into the cookie dough.
Seed mixture pressed into the cookie dough.

  • Cut and place them on the prepared pan about 1 inch or so apart.

Cutting the dough into squares.
Cutting the dough into squares.

Lifting the squares onto the tray.
Lifting the squares onto the tray.

Continue cutting the cookie pieces.
Continue cutting the cookie pieces.

Placing the cookies on the tray.
Placing the cookies on the tray.

BAKE THE COOKIES

  • Bake each tray for about 14 minutes, until the edges are lightly browned, rotating the baking sheet from front to back halfway through the baking time to ensure even baking.
  • Set the baking sheet or just the parchment on rack to cool.
  • Cool completely before stacking or storing.
  • May be kept in an air-tight container for at least 2 weeks.

NOTE FOR A SUCCESSFUL COOKIE

You will find that the dough will be soft and the seeds will want to fall off when you flip the square. If you feel the dough is too soft, refrigerate it for 10-15 minutes, but not until it's super firm. The seeds surely won't adhere to the dough if the dough is too cold. Press the seeds with your fingers, then reshape the dough into the 8 inch square. In your final cookie, you probably won't want a very thick layer of seeds.

 

TAGS:  seeds   sesame   crackers       LABELS: Nut and Seed 

Comments

1 Comments

Rick   2017-01-07

Simply addictive. One of my favourites.

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SEED COOKIES

Makes 64 cookies

Ingredients
Instructions

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