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Leigh Beisch Photo by: Leigh Beisch

Cornmeal-Fennel Cookies

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.

Sunset DECEMBER 2006

  • Yield: Makes 2 1/2 to 3 dozen 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. 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.

Nutritional Information

Amount per serving
  • Calories: 78
  • Calories from fat: 0.0%
  • Protein: 1g
  • Fat: 3g
  • Saturated fat: 1.8g
  • Carbohydrate: 12g
  • Fiber: 0.2g
  • Sodium: 70mg
  • Cholesterol: 14mg
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Cornmeal-Fennel Cookies recipe

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