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Source: Holiday Recipe Collection

Fennel Pistachio Cookies
The magic of real butter with fennel and pistachios. Butter makes this simple drop cookie soft and rich while pistachios give it an unexpected crunch. Lemon rind and fennel seeds round out the cookie with a citrusy-anise flavor.
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Serves: 36 cookies
Prep Time: 20 minutes
Cook Time: 10 minutes
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1 cup (2 sticks) butter, softened
1 1/2 cups sugar
1 egg
2 tbsp. amaretto or almond extract
1 tbsp. lemon zest
1 1/2 tsp. fennel seeds
2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
3/4 cup pistachio nuts, chopped, plus extra for garnish (optional)




Preheat oven to 350°F. Beat butter with an electric mixer at medium speed until creamy. Gradually add sugar; mix well. Add egg; beat well. Add amaretto, lemon zest and fennel seeds; mix to combine.


In a medium bowl, combine flour, baking powder and salt; gradually add to butter mixture; beat well. Stir in pistachio nuts (dough will be stiff).


 Shape dough into 1-inch balls; place 2 inches apart on ungreased baking sheets. If desired, flatten balls slightly and sprinkle with additional chopped pistachios. Bake for 10 minutes or until lightly browned. Cool slightly on baking sheets; remove to cooling racks and cool completely. Store in an airtight container at room temperature for up to 1 week.








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