Recipe by Alan Leonetti
This was a recipe that I got from another person & I then made improvements in the ingredients until I felt that I had the perfect tasting cookie.
- 1 cup unsalted butter (at room temperature)
- 1 1⁄4 cups granulated sugar
- 2 teaspoons vanilla extract
- 3 teaspoons ground fennel
- 2 teaspoons anise seed
- 1⁄2 teaspoon salt
- 2 eggs
- 2 1⁄2 cups all-purpose flour
- 1⁄2 cup of shelled pine nuts (not toasted, or more)
- decorative colored sprinkles (optional)
Directions See How It's Made
- Make certain that the butter is soft, and not melted.
- Using an electric mixer or electric hand mixer, beat the butter, sugar, vanilla, fennel seed, aniseed,& salt in a large bowl until light& fluffy.
- Beat in the eggs.
- Add the flour& mix just until blended.
- Do not over-mix.
- Transfer the dough to a sheet of plastic wrap& shape the dough into a log about 1 1/2” in diameter.
- Wrap the dough log in the plastic wrap& refrigerate for 2 hours.
- Preheat the oven to 350 degrees.
- Line baking sheets with a silpat, parchment paper or lightly spray with Pam.
- Cut the dough log crosswise into 1/4” thick slices.
- Transfer the cookies to the prepared baking sheets, spacing evenly apart.
- Press about 6 pine nuts decoratively atop the cookies, so that the pine nuts will be indented into the cookies.
- This will also press or flatten the cookies slightly& spread them a bit larger.
- If desired, you may also sprinkle some decorative colored sugar sprinkles atop of each cookie.
- Bake until the cookies are almost golden brown around the edges, about 15 minutes.
- Remove from oven& set aside to slightly cool for a few minutes.
- With a spatula, transfer the cookies onto a plate or into a cookie jar.