I’m submitting this cookie for you to try.  I’ll admit it isn’t a beautiful cookie, but it does have a lovely short-bread like texture with a delicate bite from the black pepper and candy coated fennel. The dough is wonderful to work with and comes together in the processor. Fennel is a great digestive in many parts of the world and after indulging copious amounts of food and drink this Christmas, this would do your stomach some good! This is the 2021 Christmas Treat #6 – Candy Coated Fennel and Black Pepper biscuits.

I think the only thing you may not have readily available for this recipe is candy coated fennel seeds (package pictured below – lots of brands and colors to choose from, this is just a sunny version). So if you don’t want to go out and look for it in most large grocery stores or any Indian stores, then substitute a tablespoon of crushed cumin as the original recipe called for or even crushed fennel. I had these candy coated seeds and was looking for a good base cookie recipe to try them with. This is it! It is a simple recipe that comes together wonderfully well (you can make it by hand if you don’t have a processor – just a wee bit more effort). And if you don’t have a good processor – it is Christmas, spoil yourself!!

I used the zest of two lemons and lemon citrus sugar for that complimentary bit of flavoring. You could use lime or orange zest as well. If you are so inclined, lemon extract would also work but I always find that it tastes fake even the expensive brands – like the lemon/lime juices in the plastic bottles or shaped like lemons and limes (and I’m sure I don’t have to say “good brand of…” coz I’m sure that’s all you buy!!). Roll the dough into small balls – the diameter about the size of a nickel (yes, go look for one). They spread to about 1.5” – 2” when baked (I like small treats at Christmas time).

So this is another treat for you. I think you will enjoy making and more importantly eating them. Get vaccinated, wear a mask, wash your hands, socialize responsibly and above all, be safe. We are going onto two years folks, enough is enough! As always – enjoy!

Ingredients
2 cups all-purpose flour
6 tbsps citrus sugar
1 tsp kosher salt
2 tsps grated lemon zest
1 tsp coarsely ground peppercorns, from a pepper mill or from a mortar/pestle
3 tbsp candy coated fennel seeds, plus additional for decoration
1 cup/2 sticks unsalted butter, cut into pieces
1 tsp vanilla extract

Instructions
1. Preheat the oven to 350f and line 2 baking trays with parchment – set aside
2. To the bowl of your processor, add the flour, sugar, salt, lemon zest and cracked peppercorns – pulse a few times to mix
3. Add the butter and vanilla – pulse until you see it start to form clumps in the bowl
4. Add the candy coated fennel and continue to pulse until a dough starts to form – do not overmix
5. Empty the dough onto a clean counter – bring together and tear into even sized pieces, – I got about 50 pieces
6. Roll the pieces into a ball and place on the baking trays – using one finger, flatten slightly
7. Optional – fill the depressions made with your fingers with additional candy coated fennel or ground pepper
8. Bake for 14 – 18 minutes – mine took 14, if you are making them larger, it will probably take you closer to 16 minutes or so
9. Remember the slide technique; if the cookie can be nudged off the baking sheet, it’s ready. If it crumbles or doesn’t budge – it is not ready
10. Allow to cool before storing

Well Why Not! (suggestions/substitutions)
– This is a lovely base cookie that can be flavored with a number of different things – such as toffee bits, chopped nuts
– You can also make it more savory by rolling the balls in a mixture of sugar and paprika/cayenne quantity of cayenne depends on how hot you like it, start with 1/8 tsp and work your way up
– Add chocolate sprinkles to the dough or finely diced candied ginger
– If you prefer to have flatter round cookies, divide the dough and roll in parchment to make logs – refrigerate for 30 minutes then cut ¼ – ½” slices     –  Roll the dough balls in citrus sugar before placing on the tray, then bake