Thursday, November 22, 2012

Salted Fennel Pollen Shortbread

This was the second sweet that I served for our Thanksgiving feast. And our friends brought a chocolate-peppermint bread and chocolate-banana muffins. Even though we didn't have a single pie on the table, we were stylin' in sugared treats. Delicious!

10 T butter
1/2 C packed organic brown sugar
1 T lemon juice
2 t fennel pollen
1 egg, beaten
1-1/2 C white whole wheat flour
1/4 C finely ground cornmeal
granulated sugar and more fennel pollen, for rolling
sea salt, for topping

Preheat the oven to 375 degrees. Beat the butter and sugar until fluffy. Stir in fennel pollen and lemon zest until well combined. Beat in the egg, then carefully fold in the flour.

Roll the dough into a long cylinder. Flatten the cylinder into a rectangular shape, pressing granulated sugar and more fennel into the sides. Put the dough in plastic wrap and chill for about an hour, until the dough is firm enough to slice.

Using a sharp knife, cut the dough cylinder widthwise into 1/4" slices and place, slightly apart, on the baking sheets. Sprinkle with large flakes of sea salt and bake for 15-18 minutes until slightly browned. Transfer to a wire rack to cool completely.

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