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Fennel Pistachio Cookies
Ingredients |
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* 1 cup butter, softened
* 1 1/2 cups sugar
* 1 egg
* 2 tablespoons amaretto or almond extract
* 1 tablespoon lemon zest
* 1 1/2 teaspoons fennel seed
* 2 cups all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 3/4 cup pistachio nuts, chopped, plus extra for garnish
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1. Preheat oven to 350 degrees 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.
2. 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).
3. Shape dough into 1-inch balls; place 2 inches apart on ungreased baking sheets. If desired, flatten balls slightly and sprinkle with additional chopped pistachios. Bake 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.
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