ROASTED LENTIL BUTTER COOKIE WITH CUMIN AND CARAWAY

ROAST THE LENTILS

• Combine the water,star anise, cinnamon sticks, thyme, salt, and sugar in a medium saucepan.

star anise, cinnamon, thyme, salt and sugar for simmering the lentils

• Measure dry lentils.

Dry green lentils.

• Line a tray with parchment and set aside
• Combine the white pepper, vanilla sugar, salt and ground cinnamon in a small bowl and set aside.
• Ready the olive oil
• Preheat the oven to 400 degrees F with a rack set in the top third of the oven.
• Bring the water mixture to a vigorous simmer, then add the dry green lentils. Cook for 12-17 minutes, or until the lentils are soft. Careful not to overcook them, as you'll want them to remain whole and not split.

Simmering the green lentils.

• Drain the lentils and shake excess water away.
• Measure 1 cup of cooked brown lentils in a bowl. Toss with olive oil and spice mixture. Combine well and spread the brown lentils evenly on the prepared tray
• Roast the lentils for about 15 minutes. Check them and stir briefly to test their dryness. If they are still a bit moist, roast for another 5 minutes and check again. Continue roasting until the lentils feel dry and crispy. Careful not to burn them.

Roasted green lentils for the butter cookies.

• Let cool.

MISE EN PLACE FOR THE COOKIE DOUGH

• Toast the cumin and caraway seeds until they are fragrant.

Toasting cumin and caraway.

• Pulse the seeds, cinnamon, flour, sugar, salt in a food processor just until the seeds are coarsely chopped and everything is combined
• Measure the butter and set aside
• Ready the water (or Aquavit)

ASSEMBLE THE COOKIES

• Add the cold butter to the dry ingredients and pulse until the mixture looks like coarse crumbs. Add the water (or Aquavit) and pulse just until the mixture resembles damp crumbs---it should not be a smooth mass - but it should hold together when pressed. Pulse in a bit of extra water if necessary .
• Pour the mixture onto a clean counter.

Kneading the roasted lentils into the cookie dough.

• Form the dough into a rectangle about 4 to 5 inches by 9 to 10 inches. Press it firmly, squaring up the edges, to make an even compact layer, about 1/2 inch thick.

Forming the rectangle.

• Cover the dough with roasted lentils and gently knead the lentils into the dough.

Roasted green lentils on the cumin caraway cookie dough.

• Wrap tightly with plastic wrap.

Roasted lentil butter cookie ready for the fridge.

• Refrigerate for 2 hours or overnight.
• Preheat the oven to 350F. Position racks in the upper and lower third of the oven.
• Line two trays with parchment paper.

SLICE AND BAKE THE COOKIES

• Unwrap the dough and transfer it to a cutting board.
• Use a long sharp serrated knife to cut the dough crosswise, into scant 3/8 inch slices. Use the knife to transfer the slices to a cookie sheet about 1 inch apart. Slices will be fragile and require the support of the knife in transit.

Slicing the roasted lentil and butter cookies.

• Bake at 350F for 15-18 minutes until cookies are golden brown, (time depends on thickness of cookies). Rotate the sheets from top to bottom and front to back half way through the baking time to ensure even baking.

Placing the cookies on the tray with a offset spatula.

• Slide the parchment carefully onto a rack or set the pans themselves on a rack to cool. Cool cookies completely before stacking or storing. Cookies may be stored, airtight, for several days.

Roasted Lentil ButterCcookies with Cumin and Caraway, The Finer Cookie.