Day 10 of the Baker’s Dozen Cookie Challenge is savory with Lemon, Fennel and Olive Oil Shortbread Cookies. I enjoy savory cookies and think they are really underused. Not all cookies have to be sweet to be enjoyable.
Toasting the fennel seeds brings the oils up and enhances the flavor, so do not skip that step. They are easy to toast. If you have a toaster oven, pop them on a piece of foil and toast until you smell them and they are lightly browned. Or you can do them in the oven or in a skillet on the stove. Just do watch them closely because they burn quickly.
Use a good quality extra virgin olive oil with excellent taste for more intensely tasting cookies. I used oil I brought back from Italy to make them special. I also used fresh squeezed lemon juice since I was zesting the lemon anyway. If you want less lemon flavor, just add water instead of the juice.
Only 3 more days of the cookie challenge left to go. It has been fun and I have learned a lot about baking cookies. Always blend the butter and sugar together first, then add the eggs, no matter what the directions say. And for most cookies, chill them before baking and bake on parchment paper, they just work better.
Lemon, Fennel and Olive Shortbread Cookies