Cornmeal-Fennel Cookies

Vegetarian
Cornmeal-Fennel Cookies
45 min.
30
86kcal

Suggestions


If you're looking to indulge in a unique and delicious treat, look no further than these delightful Cornmeal-Fennel Cookies. Perfectly fitting into a vegetarian diet, these cookies combine the wholesome goodness of cornmeal with the fragrant, aromatic hint of fennel seeds, creating a flavor profile that's both comforting and intriguingly sophisticated.

With only 45 minutes of your time, you can whip up a batch of these cookies that are sure to impress family and friends. Each cookie contains a mere 86 calories, making them a guilt-free dessert option to satisfy your sweet tooth. The textures of the buttery, crumbly cookies mingle beautifully with the slight crunch of cornmeal, while the fennel seeds add a savory twist that sets these cookies apart from the ordinary.

Whether you're serving them at a gathering or enjoying them with a cup of tea, Cornmeal-Fennel Cookies are not to be missed. Their subtle sweetness and hint of spice will leave everyone wanting more, and with 30 servings in one batch, there’s plenty to share—or savor all for yourself! So, roll up your sleeves and get ready to create a delightful baking experience that will make your kitchen smell heavenly and leave a lasting taste of happiness.

Ingredients

  • 1.5 teaspoons double-acting baking powder 
  • 0.5 cup butter at room temperature
  •  eggs 
  • teaspoon fennel seeds 
  • 1.8 cups flour sifted
  • 0.3 teaspoon salt 
  • cup sugar 
  • tablespoons cornmeal yellow fine

Equipment

  • bowl
  • baking sheet
  • oven
  • plastic wrap

Directions

  1. In a large bowl, cream butter and sugar until light and fluffy.
  2. Add fennel seeds and salt.
  3. Add egg and beat to combine.
  4. In a small bowl, stir together flour, cornmeal, and baking powder.
  5. Add these dry ingredients to butter mixture in 3 batches, mixing after each addition. Shape dough into a log, wrap in plastic wrap, and refrigerate at least 2 hours and up to 1 day.
  6. Preheat oven to 37
  7. Break off small bits of dough and roll into balls about 1 1/2 in. wide. Arrange on parchment-lined baking sheets. Gently flatten each cookie using the bottom of a water glass (dip the glass in water to prevent sticking).
  8. Bake cookies for 8 minutes, or until golden brown and puffed.
  9. Transfer cookies to cooling racks.

Nutrition Facts

Calories86kcal
Protein4.97%
Fat34.94%
Carbs60.09%

Properties

Glycemic Index
11.85
Glycemic Load
9.17
Inflammation Score
-1
Nutrition Score
1.5152173847284%

Nutrients percent of daily need

Calories:85.61kcal
4.28%
Fat:3.37g
5.18%
Saturated Fat:2.01g
12.58%
Carbohydrates:13.04g
4.35%
Net Carbohydrates:12.72g
4.62%
Sugar:6.7g
7.44%
Cholesterol:13.59mg
4.53%
Sodium:67.3mg
2.93%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.08g
2.16%
Selenium:3.06µg
4.37%
Vitamin B1:0.06mg
4.09%
Folate:14.49µg
3.62%
Manganese:0.06mg
3.06%
Vitamin B2:0.05mg
2.73%
Iron:0.43mg
2.4%
Vitamin B3:0.46mg
2.31%
Vitamin A:102.56IU
2.05%
Phosphorus:18.64mg
1.86%
Calcium:15.51mg
1.55%
Fiber:0.32g
1.27%
Source:My Recipes