Fennel Pistachio Cookies

Lemon zest is the perfect complement to the pistachio, fennel and almond flavors in these delicious and unusual Fennel Pistachio Cookies.

Yield: 3 dozen cookies

Ingredients

• 1 cup (2 sticks) butter, softened
• 1 1/2 cups granulated sugar
• 1 egg
• 2 tablespoons amaretto or almond extract
• 1 tablespoons lemon zest
• 1 1/2 teaspoons fennel seeds
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup pistachio nuts, chopped, + extra for garnish (optional)

Instructions

1. Heat oven to 350 degrees F.
2. Beat butter with an electric mixer at medium speed until creamy. Gradually add sugar; mix well.
3. Add egg; beat well.
4. Add amaretto, lemon zest and fennel seeds; mix to combine.
5. In a medium bowl, combine flour, baking powder and salt; gradually add to butter mixture; beat well.
6. Stir in pistachio nuts (dough will be stiff).
7. Shape dough into 1 inch balls; place 2 inches apart on ungreased baking sheets. If desired, flatten balls slightly and sprinkle with additional chopped pistachios.
8. Bake for 10 minutes or until lightly browned.
9. Cool slightly on baking sheets; remove to cooling racks and cool completely.
10. Store in an airtight container at room temperature for up to 1 week.

Attribution

Recipe and photo used with permission from: Dairy Farmers of Wisconsin