Pistachio-Fennel Cookies

Name: Pistachio-Fennel Cookies
Yield: Makes about 3 dozen cookies
Ingredients: 2 cups (10 ounces; 283 grams), all-purpose flour; 1 1/2 tablespoons, fennel seeds, ground; 1 teaspoon, baking powder; 1/2 teaspoon, salt; 16 tablespoons, unsalted butter, softened; 1 1/2 cups (10 1/2 ounces; 298 grams), sugar; 1 , large egg; 1 tablespoon, grated lemon zest; 2 teaspoons, almond extract; 1 cup, shelled pistachios, chopped

16 comments

Appears in Cook's Country December/January 2012

Desserts or Baked Goods

Holiday

Contest Recipes

We were skeptical about fennel in a christmas cookie, but the subtle taste proved to be a pleasant departure from the norm.

SERVESMakes about 3 dozen cookies

TIME55 minutes, plus 40 minutes cooling

WHY THIS RECIPE WORKS

We wanted to impart a pleasant fennel flavor to these Pistachio-Fennel cookies, but we also didn't want the flavor to overpower the cookies. We found ground fennel seeds provided the best balance of flavor. Adding half of the pistachios ...

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