Fennel Pistachio Cookies Recipes

Steps:

• 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. , 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.

Steps:

• Preheat oven to 350 degrees.
• Beat butter with an electric mixer at medium speed until creamy. Gradually add sugar, mix well. Add egg, beat well. Add almond extract, 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 desited, flatten balls slightly and sprinkle with additional chopped pistachios.
• Bake for 10 minutes or until lightly browned. Cook slightly on baking sheets, remove to cooling racks and cool completely. Store in airtight container at room temperature for up to 1 week.

Steps:

• Preheat the oven to 350°F and set 2 racks at the upper-middle and lower-middle positions. Line 2 baking sheets with parchment paper or nonstick baking mats.
• In the bowl of a food processor fitted with the blade attachment, combine the pistachios, granulated sugar, confectioners' sugar, salt, and cardamom. Process until the pistachios are the texture of fine sand and there are no visible pieces of pistachio left, 60 to 90 seconds. Transfer the mixture to a large bowl and add the egg whites and vanilla extract. Mix with a rubber spatula until a thick, paste-like dough forms.
• Using a medium 1¾-inch (#40) cookie scoop or 2 tablespoons, portion out the dough and roll into balls. (The dough will be sticky, so don't fret if they are not perfect balls.) Place the dough balls at least 3 inches apart on the prepared baking sheets (8 per sheet).
• Bake both sheets at the same time, swapping the top sheet to the bottom rack and bottom sheet to the top midway through baking, until the tops of the cookies crack and the bottoms are just starting to brown, 12 to 14 minutes. (Don't overbake the cookies. They aren't the kind of cookie that browns that much on the top. It's best to err on the side of underbaking for this recipe.) Let the cookies cool completely on the baking sheets before removing with an offset spatula.

Steps:

• In a large bowl, beat the butter, oil and confectioners' sugar until blended (mixture will clump together). Add eggs, one at a time, beating well after each addition. Beat in extract and food coloring. , Combine the flour, pudding mix, baking soda, cream of tarter and salt; gradually add to creamed mixture. Stir in nuts. Cover and refrigerate for 1 hour., Shape into 1-in. balls; roll in colored sugar. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 7-9 minutes or until set. Cool for 1 minute before removing to wire racks. Store in an airtight container.

Steps:

• In a small bowl, soak fennel seed in boiling water; set aside.
• In a mixing bowl, cream butter and brown sugar. Beat in egg.
• Drain fennel seed. Combine the flour, baking soda, and fennel seed; gradually add to creamed mixture.
• Roll into 1-inch balls; place 2 inches apart on ungreased baking sheets.
• Bake at 350-degrees for 10-12 minutes or until lightly browned.
• Roll warm cookies in confectioners' sugar.
• Remove to wire racks to cool.

Steps:

• Preheat oven to 350 degrees 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.