This delicious cookie is just unusual enough to pique interest but not weird enough to offend traditional cookie lovers. Fennel, with its hint of anise and licorice flavors, brings a zesty flavor profile to an otherwise ordinary sugar cookie. It’s also a wonderful accompaniment to zesty reds and floral whites!
Ingredients:
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1 cup unsalted butter, room temperature
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1 cup white sugar
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¼ cup brown sugar (light or dark)
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1 egg
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1 Tbsp lemon zest
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1½ tsp fennel seeds
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2 Tbsp amaretto or almond extract
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2 cups flour
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1 tsp baking powder
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½ tsp salt
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¼ cup chopped pecans (walnuts are fine)
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½ cup chopped pistachios (put some aside for topping)
Preheat oven to 350F.
Beat together butter and sugars with a hand or stand mixer; add egg and beat until fluffy.
Add lemon zest, almond extract, fennel seeds.
In a separate bowl combine flour, baking powder, and salt; add to butter mixture
Remove from mixer and stir in nuts.
Shape dough into 1 inch balls and drop—about 2 inches apart—onto ungreased baking sheets.
Flatten balls slightly and sprinkle on remaining pistachios.
Bake c. 10 minutes until just beginning to brown (you need to keep a sharp eye on them).
After cooling c. 10 minutes remove to cooling racks and cool completely.
Will keep for about 10 days in an airtight container; you can also freeze them by wrapping completely cooled cookies in cling wrap, then foil. Thaw in refrigerator.