THESE OATMEAL-FENNEL-RAISIN COOKIES ARE ONE OF RACH'S FAVES
Rach loves these honey-drizzled and fennel seed-infused oatmeal raisin cookies so much that Culinary Producer Grant Melton makes them in big batches for her.
Provided by Grant Melton
Number Of Ingredients 22
Steps:
- Preheat the oven to 350˚F
- In the bowl of a food processor, pulse 1 cup old-fashioned oats until coarsely ground or "sandy" in texture
- Transfer to a medium mixing bowl and add all-purpose flour, whole wheat flour, the remaining ½ cup oats, salt, baking powder, baking soda, fennel seeds, ginger, cinnamon and cloves
- Whisk to combine
- In a second mixing bowl, using your hands, combine the brown sugar and granulated sugar
- In the bowl of a standing mixer, add the butter and, with the mixer running on low, add the sugars
- One at a time, with the mixer still on low, add in the eggs
- Increase the mixer speed to medium and beat until fluffy and pale, about 1 minute
- Reduce the speed to low and add the dry ingredients in small increments, about ½ cup at a time, until incorporated
- (It takes a while, but be patient
- ) Turn off the mixer once the dry ingredients are incorporated and the dough has formed
- Mix in the almonds and raisins using a large rubber spatula or clean hands
- Using a cookie scoop or large kitchen spoon, scoop the dough into large walnut-sized balls and arrange about 6 to 8 cookies each on a parchment-lined cookie sheet, leaving a few inches between each cookie
- Bake cookies for 6 minutes, rotate the pan, and bake until cookies have spread and browned around the edges and risen slightly in the center, about 6 minutes more
- Remove the cookies from the oven and, while the cookies are still warm, drizzle with honey and sprinkle with fennel pollen and flaky sea salt
- Let cool on the cookie sheet
FENNEL TEA COOKIES
These tender buttery tea cookies have a lovely fennel flavor and add a touch of elegance to any holiday cookie tray. Rolled in confectioners' sugar, they look like snowballs!
Provided by Taste of Home
Categories Desserts
Time 32m
Yield 3 dozen.
Number Of Ingredients 8
Steps:
- In a small bowl, soak fennel seed in boiling water; set aside. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg. Drain fennel seed. Combine the flour, baking soda and fennel seed; gradually add to creamed mixture and mix well. , Roll into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Roll warm cookies in confectioners' sugar. Cool on wire racks.
Nutrition Facts :
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