Parmesan and Fennel Cookies

Recipe from the Blue Bottle Craft of Coffee

Makes 20

Parmesan and Fennel Cookies | Recipe from the Blue Bottle Coffee | Claire Joy Cooks 2

What You Need

  • 215g unsalted butter
  • ½ cup icing sugar
  • 1 tsp freshly ground black pepper
  • 1 tsp table salt
  • 2 cups cake flour
  • 1 cup finely grated parmesan
  • 2 tsp fennel seeds
  • 1 tsp sea salt flakes
  • 2 tbsp olive oil
Parmesan and Fennel Cookies | Recipe from the Blue Bottle Coffee | Claire Joy Cooks 3
Parmesan and Fennel Cookies | Recipe from the Blue Bottle Coffee | Claire Joy Cooks 4
Parmesan and Fennel Cookies | Recipe from the Blue Bottle Coffee | Claire Joy Cooks 5

What To Do

Using an electric mixer, beat butter in a medium bowl on low speed until smooth, 1–2 minutes. Add icing sugar, pepper, and  salt. Reduce speed to medium and beat, occasionally scraping down sides of bowl, until light and fluffy, 4–5 minutes.

Add flour and cheese. Reduce mixer speed to low and beat mixture just until dough comes together.

Wrap dough in plastic and flatten into a rectangle. Chill until firm, at least 2 hours.

Parmesan and Fennel Cookies | Recipe from the Blue Bottle Coffee | Claire Joy Cooks 7

Dough can be made 5 days ahead. Keep chilled. Let stand at room temperature for 30 minutes before continuing.

Place fennel seeds in a resealable plastic freezer bag. Coarsely crush with a rolling pin or the bottom of a skillet. Alternatively, pulse in a spice mill until coarsely crushed. Transfer to a small bowl; stir in sea salt. Set fennel salt aside.

Arrange a rack in center of oven and preheat to 180°. Line a baking sheet with baking paper. Remove plastic wrap from dough. Roll out dough on a lightly floured surface. Cut out desired shapes. Brush cookies generously with oil, then sprinkle with fennel salt.

Bake, rotating sheet halfway through, until cookies are golden brown (flecks of cheese will be slightly darker), 14–16 minutes. Let cool on sheets for at least 10 minutes. Serve warm or at room temperature.