When creating her lineup of savory cookies for The Rounds, her Brooklyn-based online bakery, Anna Harrington found inspiration in the Swedish dish Janssons frestelse (Jansson’s temptation), an anchovy-and-potato casserole. Her anchovy scallion cookie uses Italian cured anchovies rather than Swedish sprats for the right balance of salinity and depth.
Note: I use salted butter because I only use one brand (Kate’s Homemade Butter), so I know the amount of salt in each stick. I think salt should be used in baking similarly to the way it’s used in cooking—that is, in layers or stages. This is also the reason I use both fine and flaked salt. If you do not want to or cannot use Kate’s, go ahead and use unsalted butter, but then add an extra 1/8 teaspoon of fine salt.
- Preheat oven to 350 degrees.
- Beat the butter in a stand mixer with the paddle attachment. Add salts, pepper, anchovies, and scallions. Mix until well combined; mixture will take on a grayish hue.
- Add the flour and mix slowly until fully incorporated, and until dough cleans sides of bowl.
- Divide dough into 2 patties and wrap each in parchment paper. Let rest in fridge for at least 1 hour before rolling out to bake. (Dough will last, wrapped and chilled in refrigerator, for up to 3 days.)
- Roll out to 1/4-inch thickness and use a 1-inch round cutter to cut out the cookies. (Alternatively, form the dough into a log instead of a patty, refrigerate, and slice with a very sharp, warm knife.)
- Bake at 350 degrees for 24 minutes, rotating pans halfway through. The cookies should be lightly golden.
- Allow cookies to cool fully before eating. Store in an airtight container at room temperature for up to 10 days.