A fabulous butter cookie with sophisticatedappeal and taste.
Recipe: Fennel PistachioCookies
1 cup (2 sticks) butter, softened
Preheat oven to 350°F (175°C).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, bakingpowder and salt; gradually add to butter mixture; beat well.Stir in pistachio nuts (dough will be stiff).
Shape dough into 1-inch balls; place 2inches apart on ungreased baking sheets. If desired, flattenballs slightly and sprinkle with additional chopped pistachios.Bake for 10 minutes or until lightly browned. Cool slightly onbaking sheets; remove to cooling racks and cool completely.
Store in an airtight container at roomtemperature for up to 1 week.
1 1/2 cups granulated sugar
1 large 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, plus extra for garnish (optional)
Makes about 2 1/2 to 3 dozen.
Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.
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