Cornmeal-Fennel Cookies

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.

Yield: Makes 2 1/2 to 3 dozen cookies

Ingredients

• 1/2  cup  butter, at room temperature
• 1  cup  sugar
• 1  teaspoon  fennel seeds, coarsely ground
• 1/4  teaspoon  salt
• 1  egg
• 1 3/4  cups  flour, sifted
• 3  tablespoons  fine yellow cornmeal
• 1 1/2  teaspoons  baking powder

Preparation

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

2. 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.

3. 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.

Nutritional Information

Calories:

78 (0.0% from fat)

Protein:

1g

Fat:

3g (sat 1.8)

Carbohydrate:

12g

Fiber:

0.2g

Sodium:

70mg

Cholesterol:

14mg