When she was developing this recipe, Dorie was looking for something “that could be nibbled daintily with a glass of wine” with an unique texture. Of this, Dorie says “The cookies are flaky (the inner crumb is layered). They’ve got a slight crunch followed by that melt- in-your-mouth quality.” And of the flavours, she calls them “a surprise.” It’s true – you’ll immediately recognise the orange but the fennel is harder to place. It’s a refreshing burst of flavour that moves these cookies from the “just sweet” to “works well with a glass of crisp rosé” category!
I’ll admit to forgetting about making these until 6pm last night but they were baked and photographed by 7.15pm. Good to know they can be whipped up so fast if you happen to have a shortbread craving! The flavours are awesome – unexpected, refreshing and bright (perfect for spring) but the base recipe would work with a lot of different flavours too.
These are delicate cookies, per Dorie’s warning in the headnote but that’s WHY they are melt-in your-mouth. They have a fair amount of butter (8 tablespoons for 12 cookies!) as well as cornstarch and that contributes to the wonderful texture.
I will be making these again and experimenting with different flavours very soon!
Get the recipe for Dorie Greenspan’s Fennel-Orange Shortbread Wedges on p 415 of Dorie’s Cookies!
Want more cookie recipes? Buy Dorie’s Cookies on Amazon (this link should bring you to the Amazon store geographically closest to you) or for free worldwide shipping, buy from The Book Depository. Then join us over on Tuesdays with Dorie and bake your way through the book!
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Disclosure: I was provided with a copy of “Dorie’s Cookies” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.
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