Despite the fact that Santa hasn’t actually eaten any cookies in our house in a few years, it’s still a good excuse for me to try out new recipes. We might as well make an offering, right?
Well, everyone loves sugar cookies during the holidays, but I wanted to play with that idea a little bit, so this is the result. Basically classic sugar cookies, but with a little kick, and a bit more refreshing of a flavor.
Fennel Sugar Cookies with Lemon Glaze (about 1 1/2 dozen)
1 cup + 3 Tbsp whole wheat pastry flour
1/8 tsp baking powder
1 Tbsp tapioca starch
2 1/2 tsp ground fennel seed
1/4 tsp salt
1/2 cup evaporated cane sugar
1/2 cup non-hydrogenated margarine
1/2 tsp vanilla extract
2 Tbsp soymilk
for the glaze:
3/4 cup powdered sugar, sifted
1 1/2 tbsp lemon juice
1 tsp lemon zest
(1) Sift together the dry ingredients. (2) In a large bowl, use an electric mixer and beat together sugar and margarine until fluffy. Beat in vanilla and soymilk. (3) Slowly add dry ingredients to the sugar mixture, until well combined. (4) Form the dough into a flat, 1/2 inch thick disc, wrapped in wax paper, and refrigerate a few hours or overnight.
(5) After chilling, preheat the oven to 350 degrees F. (6) Roll out the dough on a floured surface and cut with a cookie cutter until all the dough is used up. Place the shapes on a parchment lined baking sheet. (7) Bake for 10 to 12 minutes, until just turning golden around the edges. (8) Let cool completely on a wire rack.
(9) When the cookies are completely cool, whisk together the glaze ingredients, and drizzle over the cookies, then let the glaze dry.