Alice Medrich's Seed Cookies

These anise-flavored gems will be an unusual addition to your cookie tray this season. I've made and posted another cookie along this line, but think these are even better. Love them with a cup of tea. 

Alice Medrich's Seed Cookies
From Chewy, Gooey, Crispy Crunchy Cookies by Alice Medrich

Ingredients:
2 teaspoons black sesame seeds
2 teaspoons white sesame seeds
2 teaspoons flaxseeds
2 teaspoons fennel seeds
1/4 cup Demerara sugar (or any coarse raw sugar)
2 1/4 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, softened
1 cup granulated sugar
1 large egg
2 tablespoons bourbon

Method:
Preheat oven to 375. Line two cookie sheets with parchment.
Mix the seeds and Demerara sugar together and set aside.

Whisk together the flour, baking soda and salt. In another bowl, beat the butter and sugar together until smooth, but not fluffy. Add the egg and bourbon and then the flour mixture. I did this by hand. Do not over mix.

You can make round cookies or square. 
For round, take a big spoonful of dough and roll it into a ball. Roll it in the seed mixture, place on the parchment and flatten slightly.
To make square cookies:
On a floured board, roll out the dough to an 8 inch square. Sprinkle half the seed mixture on top and press into the dough with a rolling pin. Turn the dough over and repeat on the other side. Cut the dough into whatever size you like. I cut into 8 strips each way, making 64 square cookies. 

For both cookies: place on parchment paper about 2 inches apart. Bake for 14 to 16 minutes or until edges are brown. Reverse the pans in the oven and also reverse racks for even cooking. Cool. These will store airtight for 2 weeks.