FENNEL PISTACHIO COOKIES

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Fennel Pistachio Cookies image

Make and share this Fennel Pistachio Cookies recipe from Food.com.

Provided by 4-H Mom

Categories     Dessert

Time 25m

Yield 36 cookies

Number Of Ingredients 10

1 cup butter, softened
1 1/2 cups sugar
1 egg
2 tablespoons almond extract
1 tablespoon 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 nut, chopped

Steps:

  • Preheat oven to 350 degrees.
  • Beat butter with an electric mixer at medium speed until creamy. Gradually add sugar, mix well. Add egg, beat well. Add almond extract, 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. If desited, flatten balls slightly and sprinkle with additional chopped pistachios.
  • Bake for 10 minutes or until lightly browned. Cook slightly on baking sheets, remove to cooling racks and cool completely. Store in airtight container at room temperature for up to 1 week.

Nutrition Facts : Calories 121.6, Fat 6.5, SaturatedFat 3.4, Cholesterol 19.4, Sodium 81, Carbohydrate 14.6, Fiber 0.5, Sugar 8.7, Protein 1.5

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