Crispy cookies with fennel
195 - -
Very simple recipe but at the same time with little secret :) one day when I was determined to buy the same mixer myself, in my head I learned that there are such American miracle thing KitchenAid... And lost sleep ))) the result of insomnia and get those cookies. Took the recipe from the KitchenAid website and added your touch new silicone brush )))
Ingredients for Crispy cookies with fennel
Step by step instruction of cooking Crispy cookies with fennel
Will conduct preparatory work the sugar and fennel seeds grind in a coffee grinder.
Remove the zest from lemons.
Beat the softened butter with the icing sugar. I apologize for the photo quality - whether I was asleep one eye, whether my hands were shaking))))
Gradually add flour and knead the dough.
Will skatiem the dough into a ball, wrap in cling film and refrigerate for about 1 hour.I did half portions, so I have a small bun.
On a floured table roll out the dough thickness of about 5-7 mm.
And cut out the shapes or simply cut into diamonds, as I did. The dough is quite fragile, diamonds turned out not too artistic))) else Made from scraps just round lepeshechki. Put our cookies on a baking tray (covered with baking paper or grease with oil) and bake for 15 minutes at a temperature of 170 -180 degrees. You can stop, but I wanted them to embellish. Protein whisk, gradually add the powdered sugar (50 g). And lubricates the top is not a thick layer of cookies. I baked them about 5 minutes at a temperature of 170, then reduced to 150 - another 15 minutes. The meringue was not quite white, but nobody paid attention to it.
The photo shoot was in the evening, these cookies were safely tucked away and therefore survived.
The dough with cornmeal turns out crispy, and freshly ground fennel gives a unique taste.