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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 18 |
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These tender buttery tea cookies have a lovely fennel flavor and add a touch of elegance to any holiday cookie tray. Rolled in confectioners' sugar, they look like snowballs! Ingredients:
1 tablespoon fennel seed, crushed |
2 tablespoons boiling water |
3/4 cup butter, softened |
2/3 cup packed brown sugar |
1 egg |
2 cups king arthur unbleached all-purpose flour |
1/2 teaspoon baking soda |
confectioners' sugar |
Directions:
1. In a small bowl, soak fennel seed in boiling water; set aside. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg. Drain fennel seed. Combine the flour, baking soda and fennel seed; gradually add to creamed mixture and mix well.
2. Roll into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Roll warm cookies in confectioners' sugar. Cool on wire racks. Yield: 3 dozen.
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