Almond Currant Cookies with Fennel Flower Sugar

Fennel Flower Crystals? Okay, I know that probably seems pretty weird, but if you like the flavor of licorice you will love this recipe! It is after looking on google, pretty hard to find the fennel flower crystals, which is why I wrote an alternative route if you can't find it. I had ordered it last spring from the online store Fancy Flours, which is one of my favorite websites to get baking supplies from. It is also on the website Marx Pantry.

Ingredients:

2 1/4 c. flour
1 1/2 tsp. baking soda
1 tsp. cornstarch
1 tsp. salt
1 1/2 sticks margarine, softened
1 1/4 c. brown sugar
1 egg
1 tsp. vanilla
1 c. slivered almonds
1 c. currants
1/4 c. Fennel Flower Crystals (or course sugar, and add 1/4 tsp. anise extract to the batter)

Preheat the oven to 375 degrees. In an electric mixer, beat the margarine and sugar together until a paste forms. Add in the egg and vanilla extract, and mix just until the ingredients are combined. Add in the flour, baking soda, cornstarch and salt and mix on medium speed until the dough starts pulling away from the mixing bowl. On low speed, add the slivered almonds and currants until just incorporated. Using a batter scoop, place heaping tablespoons of batter onto a parchment lined baking sheet and put in the freezer for at least a half an hour.

Line a large cookie sheet with parchment paper. Dip each cookie ball dough top in the fennel sugar and place staggered on the prepared baking sheet. Bake in the oven for 12 minutes. Even if they look not fully done to you, remove them from the oven! They continue to cook for a few minute when out. Remove from the baking sheet and let cool fully on a wire rack.

Ravioli with Fennel and Asparagus

Ingredients:

1 container Buitoni Ravioli, Four Cheese, cooked according to package
2 c. chopped fresh asparagus
1/2 fennel bulb, cored, and thinly sliced
2 tsp. garlic salt
1/2 tsp. fresh cracked pepper
1 medium size tomato, diced
1 1/2 Tbs. margarine
2 eggs, cooked over-medium
1 c. shredded Asiago cheese (or Parmesan, Fontina, etc., a sharper cheese)

Spray a medium size pan with non stick cooking spray. Set to medium heat, and add the asparagus and fennel. Cook for 5-7 minutes, stirring frequently, until the fennel gets slightly caramelized and the asparagus is cooked.Season with the garlic salt and pepper. Stir in the cooked ravioli and margarine. Stir everything together until the butter is melted and the pasta is hot again. Divide among two plates, and sprinkle with the tomato and shredded cheese. Top with an egg and sprinkle a small amount of cheese on top of the egg.