Fennel Cookies

Crushed fennel seeds give these buttery cookies a faint licorice flavor.


8 dozen

Recipe from

Oxmoor House


1 cup unsalted butter, softened
1 cup sugar
2 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons fennel seeds, crushed
1 tablespoon vanilla extract
Sugar or turbinado sugar


Beat butter at medium speed with an electric mixer until creamy; gradually add 1 cup sugar, beating until light and fluffy. Add eggs, 1 at a time, beating until blended after each addition.

Combine flour, baking powder, and salt; add to butter mixture, beating just until blended. Stir in fennel seeds and vanilla.

Divide dough into 2 portions; roll each portion on wax paper into a 12" log. Freeze 2 hours or until firm.

Cut each log into about 1/4" thick slices, using a sharp knife; place slices on ungreased baking sheets. Sprinkle cookies with desired sugar. Bake at 350° for 10 to 11 minutes or until edges are barely golden. Cool 1 minute on pans; remove to wire racks to cool.