Fennel Rosemary Snowflakes

• Vegetarian

• Produce

  • 1 tbsp Rosemary, Fresh

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 1 tbsp Fennel seeds
  • 3/4 cup Granulated sugar
  • 1 tsp Kosher salt
  • 1 tsp Orange flavor, natural
  • 1 tsp Vanilla extract

• Dairy

  • 2 sticks Butter, unsalted

Found on localmilkblog.com

Description

Ingredients

• 2 sticks (1/2 lb, 232 g) unsalted butter, room temp
• 3/4 cup (165 g) granulated sugar
• 1 tsp kosher salt
• 1 egg, room temp
• 1 tsp vanilla extract
• 1 tsp natural orange flavor (optional)
• 2.5 cups (315 g) all purpose flour
• 1 tablespoon fennel seeds, ground to a powder
• 1 tablespoon finely chopped fresh rosemary
• 8 cups of water
• 4 cups granulated sugar
• 4 cups light brown sugar
• 3 cinnamon sticks, crushed
• 1 nutmeg, crushed
• 1 tablespoon grated fresh ginger
• pinch of ground cloves or 6 whole cloves lightly crushed
• pinch of mace (optional)
• pinch or two of salt
• 2 tsp citric acid or 2 tablespoons of lemon juice
• 1.5 cups balsam fir or other edible conifer needles, roughly chopped

Directions

• In the bowl of a stand mixer beat the sugar, salt, and butter until pale and fluffy, about 3-5 minutes. Scrape down the bowl half way through.
• Meanwhile, in a separate bowl, mix flour, fennel, and rosemary.
• Add in the egg, vanilla, and orange and beat on low to incorporate.
• With mixer off add in the flour mixture. Beat on low until just incorporated.
• Using a spatula make sure the dough is well combined, and then form it into two disks and wrap in plastic. Chill at least one hour and up to over night. Set out for about five minutes before rolling out.
• Heat oven to 350°F. Line a sheet tray with parchment and lightly grease the parchment.
• Roll out cookies on a floured work surface. If your dough is cracking, its too cold. Just smoosh it together and let it get to a workable consistency & temperature. Dont give up on it!
• Cut cookies into desired shapes (whether that be a delicate snowflake or Darth Vaders head) and place on the sheet tray about 1 apart.
• Bake 8-10 minutes until very barely golden around the edges.
• Cool fully on a rack and store at room temperature in an air tight container.
• In a large saucepan bring the sugar and water to a boil together, stirring frequently to dissolve the sugar.
• Remove from heat and stir in all the other ingredients. Let steep at least until the mixture is completely cooled. I prefer to steep mine over night. Stir occasionally. The next morning strain through a cheese cloth lined mesh strainer into bottles. Store in the fridge. Should keep a few months due to the acid.