Pistachio-Fennel Cookies

From Cook's Country | December/January 2012
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Why this recipe works:

We wanted to impart a pleasant fennel flavor to these Pistachio-Fennel cookies, but we also didn't want the flavor to overpower the cookies. We found ground fennel seeds provided the best balance of flavor. Adding half of the pistachios directly into the dough and then sprinkly the remaining… read more

We wanted to impart a pleasant fennel flavor to these Pistachio-Fennel cookies, but we also didn't want the flavor to overpower the cookies. We found ground fennel seeds provided the best balance of flavor. Adding half of the pistachios directly into the dough and then sprinkly the remaining half on top before baking ensured pistachio flavor permeated throughout the cookie.

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Makes about 3 dozen cookies

Pulverize the fennel seeds in a spice grinder or mortar and pestle.

Ingredients

  • 2 cups (10 ounces) all-purpose flour
  • 1 1/2 tablespoons fennel seeds, ground
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 16 tablespoons unsalted butter, softened
  • 1 1/2 cups (10 1/2 ounces) sugar
  • 1 large egg
  • 1 tablespoon grated lemon zest
  • 2 teaspoons almond extract
  • 1 cup shelled pistachios, chopped

Instructions

  1. 1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Combine flour, ground fennel, baking powder, and salt in medium bowl.

    2. Using stand mixer fitted with paddle, beat butter and sugar on medium-high speed until pale and fluffy, about 2 minutes. Add egg, lemon zest, and almond extract and beat until incorporated. Reduce speed to low, add flour mixture in 3 additions, and mix until just combined, scraping down bowl as needed. Add 1/2 cup pistachios and mix until incorporated.

    3. Roll heaping tablespoons of dough into balls and place 2 inches apart on prepared sheets. Press dough to 1/2-inch thickness using bottom of greased measuring cup. Top cookies with remaining 1/2 cup pistachios, pressing lightly to adhere. Bake until edges are lightly browned, about 10 minutes, switching and rotating sheets halfway through baking. Let cookies cool on sheets for 5 minutes and then transfer to wire rack to cool completely, about 40 minutes. Serve. (Cookies can be stored at room temperature for up to 3 days.)

Detail sfs pistachiofennel 26
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