- ¾ pound butter, softened at room temperature
- 1 cup sugar
- 2 tablespoons grapefruit zest
- 1 vanilla bean, scraped
- 3½ cup all purpose flour
- 2 teaspoons fennel pollen
- ½ teaspoon salt
Preheat oven to 350°F.
In a standing mixer, combine butter, sugar, grapefruit zest and vanilla bean seeds. Using the paddle attachment, mix until just combined. (To ensure dense, flaky cookies, do NOT overmix the batter.) Set aside.
In a medium-size bowl, whisk together flour, pollen and salt. Pour the flour mixture into the butter in two batches, mixing until just combined each time. Dump the dough onto the counter, form into two disks, wrap in plastic and chill for 30 minutes.
When the dough is firm, unwrap and transfer to a lightly floured counter. Roll out to ½ inch thick and punch out in desired shape. Place on a parchment-paper-lined baking sheet and pop into the oven for 15 minutes. Remove and cool completely before serving. Keep cookies in an airtight container for up to 3 weeks.