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