Baking: Cakes, Cookies, Muffins: Fennel Pistachio Cookies

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

Author: Wisconsin Milk Marketing Board -
Date: December 26, 2012

Serves: 36 person(s)
Yield: 36 x cookies (3 dozen)

Preparation Time: 40 mins
Cooking Time: 10 mins


    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 *


    Preheat oven to 350°F. 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.


    * 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.

Nutritional Information
(Per Serving)

Calories:121 cals
Kilojoules:506 kJ
Fat:6.4 g
Carbohydrates:14.6 g
Protein:1.5 g
Cholesterol:18.7 mg
Sodium:81 mg
Saturated Fat:3.4 g
Fiber:0.5 g
Calcium:17.0 mg
Total Sugars:8.7 g

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