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1
Pre-heat oven to 350F and line baking sheets with parchment
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2
Mix sugar and oil together with whisk or fork.
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3
Add the egg, egg white and extract. Whisk to combine.
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4
Add in flour, salt, baking powder and fennel seeds. Mix to combine until ball of dough forms. The dough will be fairly dry, but add a small amount of oil if it's too crumbly.
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5
Turn dough out onto a clean, dry surface that has been lightly dusted with flour. Knead dough gentle a few times to incorporate any dry bits.
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6
Using a floured rolling pin, carefully roll out dough to desired thickness, about 1/8 inch. Rember, this is a drier, biscuit-like cookie and I found they taste better thin.
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7
Cut out dough in desired shape and re-roll remaining dough out for more cutting.
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8
Using a thin spatula, carefully transfer cookies to baking sheet and bake for 10-12 min or until set and just slightly darker in color.
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9
Cool completely on wire rack before filling.
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10
In a small saucepan over medium heat, combine raspberries, sugar and zest.
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11
Bring to a bubbling simmer, stirring occasionally and breaking down the berries a bit.
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12
Reduce heat slightly and let the mixture reduce down until thickened, about 10 min.
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13
Add in cornstarch, making sure to break up any clumps. Adjust sugar level to your liking. I like mine a bit sweeter, to balance the savory cookie.
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14
Once most of the liquid is reduced, remove from heat and cool completely. Speed this process up in the fridge if you are impatient, like me. :)
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15
Put a nice dollop of raspberry filling on a cookie and sandwich another on top. Repeat!
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16
Note: The filling WILL ooze out a bit, but that part of the fun in eating this cookie! Enjoy with a super cold glass of milk.
