Fennel Pistachio Cookies

Fennel Pistachio Cookies

Looking for something new or for a yummy food gift? Try this unique and tasty treat!

Rating:

5 stars 5 stars 5 stars 5 stars 5 stars (2 ratings made) Rate
Serves: 36 person(s) Change

Preparation Time: 40 mins
Cooking Time: 10 mins

Yield: 36 x cookies (3 dozen)

Heart-Friendly Recipe Low Sodium Recipe Diabetes-Friendly Recipe Low-Carb Recipe

Ingredients Convert to Imperial

  • 1 cup (2 sticks) butter, softened
  • 1 1/2 cup sugar
  • 1 egg
  • 2 Tbsp amaretto or almond extract
  • 1 Tbsp lemon zest
  • 1 1/2 tsp fennel seeds
  • 2 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup unsalted pistachio nuts, chopped *

Directions:

Preheat oven to 350F. Beat butter with an electric mixer at medium speed until creamy. Gradually add sugar; mix well. Add egg; beat well. Add amaretto, lemon zest and fennel seeds; mix to combine.

In a medium bowl, combine flour, baking powder and salt; gradually add to butter mixture; beat well. Stir in pistachio nuts (dough will be stiff).

* Shape dough into 1-inch balls; place 2 inches apart on ungreased baking sheets.

Bake in preheated oven for 10 minutes or until lightly browned. Cool slightly on baking sheets; remove to cooling racks and cool completely. Store in an airtight container at room temperature for up to 1 week.

Variations:

* OPTIONAL GARNISH: Before baking, flatten 1-inch dough balls slightly and sprinkle with additional 3/4 to 1 cup chopped pistachios.

Garnish is not included in the nutritional analysis.

Thanks to Wisconsin Milk Marketing Board - www.eatwisconsincheese.com