Two Sweet Little Cookies

The Coffee Fennel Cookie
Makes about 7 dozen

These cookies are fascinating to me because of the clear chemical transformation that happens when you leave them sitting overnight before you bake them. I love them dipped in plain hot coffee.

1 cups granulated sugar
1 tablespoon fennel seeds
1/2 vanilla bean
1 tablespoon ground espresso
2 large eggs
1 cups flour, sifted

Butter two baking sheets, dust with flour, knock out excess flour, set aside. In the bowl of a food processor or coffee grinder pulverize the sugar with fennel seed and vanilla bean and coffee. Use a fine mesh sieve to shake out the powder and leave behind the larger, woody pieces. Discard whatever is left in the strainer, (or put it in the sugar bowl you use for coffee to flavor your sugar).

In the bowl of an electric mixer use the whisk attachment to combine the sugar mixture with the eggs. Beat until light, thick and pale, about 7 minutes. Gently fold in the flour in three additions.

Spoon the batter onto the sheet pans by the teaspoon, smooth the rounds with the back of a spoon, Alternately, pipe the batter onto the sheet pan in 1 1/4 inch rounds. Leave the baking sheets sitting out at room temperature for at least 8 hours or over night. They'll look almost cooked in the morning.

Heat the oven to 350∞. Bake the cookies for 7 minutes, until crisp and pale on top and cake like layer has formed on the bottom. Cool on a wire rack, store in an airtight container for up to one week.


Ginger Dollar Cookies
Makes about 13 dozen

You can make these cookies bigger and get less of them. They store nicely in an airtight container for up to a week. They are buttery, not too spicy and perfect with tea.

1 cup flour
1/4 cup cornmeal
1/8 teaspoon fine sea salt
5 tablespoons soft unsalted butter
1 cup sugar
1/2 teaspoon vanilla
1 teaspoon finely grated fresh ginger
2 tablespoons super finely diced crystallized ginger
1/2 teaspoon finely grated orange zest
4 large egg whites

Heat oven to 375∞. Line two sheet pans with parchment paper or silpat mats. In a small whisk together the flour, cornmeal and salt, set aside. Beat the butter and sugar until fluffy and pale in an electric mixer using the paddle attachment, about 5 minutes. Add the vanilla, gingers, zest and egg whites, beat until uniform. Add the flour mixture, stir until just combined.

Drop batter by the half teaspoon onto the sheet pans, leaving 1 1/2 inches between cookies. Bake until the cookies are golden at the edges and pale in the center, about 9 minutes. Remove to a baking rack to cool.