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.

Louise Pariani, Novato, CA
This Story Originally Appeared On sunset.com

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Credit: Leigh Beisch

Recipe Summary

Yield:
Makes 2 1/2 to 3 dozen cookies
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

78 calories; protein 1g; fat 3g; saturated fat 1.8g; carbohydrates 12g; fiber 0.2g; sodium 70mg; cholesterol 14mg.
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