We were in a cookie-baking mood over the weekend, so we flipped through our cookbooks and our 3-ring binder collection of recipe printouts and magazine tear sheets. Finally we settled on a recipe we'd cut out of a back issue of Sunset magazine last year for cornmeal fennel cookies.
We chose this recipe (click here for recipe) because it looked interesting, and we had all the ingredients on hand, so it was convenient.
After we had refrigerated the dough for several hours as the recipe instructed, we tried to form cookies with it, but the dough was too dry. Not surprising, since it calls for only one egg and no liquids. The butter wasn't enough to bind it all together, and what we were going to end up with was cornmeal fennel crumbs, not cookies. So, we put the dough back in our Kitchen Aid mixer and added about 3/4 cup of milk to bind it together, and that helped a lot. The recipe says to bake the cookies for 8 minutes, but with the addition of milk, they needed to be baked 15 to 18 minutes until just lightly browned.
The resulting cookies were chewy, slightly spicy, and delicious. Highly recommended!
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(Image: Kathryn Hill)