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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Crushed fennel seeds give these buttery cookies a faint licorice flavor. Ingredients:
1 cup unsalted butter, softened |
1 cup sugar |
2 large eggs |
3 cups all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon salt |
2 tablespoons fennel seeds, crushed |
1 tablespoon vanilla extract |
sugar or turbinado sugar |
Directions:
1. Beat butter at medium speed with an electric mixer until creamy; gradually add 1 cup sugar, beating until light and fluffy. Add eggs, 1 at a time, beating until blended after each addition.
2. Combine flour, baking powder, and salt; add to butter mixture, beating just until blended. Stir in fennel seeds and vanilla.
3. Divide dough into 2 portions; roll each portion on wax paper into a 12 log. Freeze 2 hours or until firm.
4. Cut each log into about 1/4 thick slices, using a sharp knife; place slices on ungreased baking sheets. Sprinkle cookies with desired sugar. Bake at 350° for 10 to 11 minutes or until edges are barely golden. Cool 1 minute on pans; remove to wire racks to cool.
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