Cornmeal-Fennel Cookies

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. 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. 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. 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.
4. Note: Nutritional analysis is per cookie.