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Crispy cookies with fennel

Crispy cookies with fennel

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 )))

Cooking time- Number of servings-

Ingredients for Crispy cookies with fennel

Step-by-step instruction of cooking Crispy cookies with fennel

Step 1

Will conduct preparatory work the sugar and fennel seeds grind in a coffee grinder.

Step 2

Remove the zest from lemons.

Step 3

Sift flour.

Step 4

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))))

Step 5

Add fennel....

Step 6

Lemon zest....

Step 7

Gradually add flour and knead the dough.

Step 8

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.

Step 9

On a floured table roll out the dough thickness of about 5-7 mm.

Step 10

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.

Step 11

The photo shoot was in the evening, these cookies were safely tucked away and therefore survived.

Step 12

The dough with cornmeal turns out crispy, and freshly ground fennel gives a unique taste.