Fennel Pistachio Cookies

Fennel Pistachio Cookies

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


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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


  • 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.

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

Nutritional Info (per serving)

CALORIES 121 cals
Kilojoules 506 kJ
Fat 6.4 g
Saturated Fat 3.4 g
Cholesterol 19 mg
Sodium 81 mg
Carbohydrates 14.6 g
Fiber 0.5 g
Total Sugars 8.7 g
Protein 1.5 g
Calcium 17.0 mg
Note: A dash indicates no data is available.