Cornmeal-Fennel Cookies

Leigh Beisch
Cornmeal gives these tender cookies a pleasing texture and slightly nutty taste. Prep and Cook Time: 30 minutes, plus at least 2 hours chilling time. Notes: Lightly grind fennel seeds with a mortar and pestle or spice grinder.

Yield:

Makes 2 1/2 to 3 dozen cookies

Recipe from

Nutritional Information

Calories 78
Caloriesfromfat 0.0 %
Protein 1 g
Fat 3 g
Satfat 1.8 g
Carbohydrate 12 g
Fiber 0.2 g
Sodium 70 mg
Cholesterol 14 mg

Ingredients

1/2 cup butter, at room temperature
1 cup sugar
1 teaspoon fennel seeds, coarsely ground
1/4 teaspoon salt
1 egg
1 3/4 cups flour, sifted
3 tablespoons fine yellow cornmeal
1 1/2 teaspoons baking powder

Preparation

1. In a large bowl, cream butter and sugar until light and fluffy. Add fennel seeds and salt. Add egg and beat to combine.

2. In a small bowl, stir together flour, cornmeal, and baking powder. Add these dry ingredients to butter mixture in 3 batches, mixing after each addition. Shape dough into a log, wrap in plastic wrap, and refrigerate at least 2 hours and up to 1 day.

3. Preheat oven to 375°. Break off small bits of dough and roll into balls about 1 1/2 in. wide. Arrange on parchment-lined baking sheets. Gently flatten each cookie using the bottom of a water glass (dip the glass in water to prevent sticking). Bake cookies for 8 minutes, or until golden brown and puffed. Transfer cookies to cooling racks.

Note: Nutritional analysis is per cookie.

Note:

Louise Pariani, Novato, CA,

December 2006