I like to keep a little bit of sweet treats around for teatime as well as for gifting. This simple recipe is quick to make and comes together easily with staple ingredients from the pantry. My current favorite version uses the Kumquats in Cognac but it’s a versatile recipe that I can adapt to fruit as well as chocolate cookies. Our Cancale blend with fleur de sel, fennel, and orange is a perfect finishing touch!
½ cup butter, softened to room temperature
1 tsp vanilla extract
1 jar Kumquats in Cognac, large pieces cut in half
1 tsp Cancale blend
Whisk the flour, baking powder, and fine sea salt together and stir into the wet ingredients until just combined.
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