May 25, 2015
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.
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.