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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 flour
- 1/2 teaspoon baking soda
- Confectioners' sugar
Directions
- In a small bowl, soak the fennel seed in the boiling water
- Set aside
- In a large bowl, cream the butter and the brown sugar until light and fluffy
- Beat in the egg
- Drain the fennel seed
- Combine the flour, baking soda, and the fennel seed
- Gradually add to the creamed mixture
- Mix well
- Roll into 1-inch balls
- Place 2 inches apart onto ungreased baking sheets
- Bake at 350 F for 10-12 minutes or until lightly browned
- Roll the warm cookies into the confectioners' sugar
- Cool on wire racks
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 18g | |
| Recipe makes 36 servings | |
| Calories 77 | |
| Calories from Fat 36 | 47% |
| Total Fat 4.05g | 5% |
| Saturated Fat 2.48g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 48mg | 2% |
| Potassium 18mg | 1% |
| Total Carbs 9.39g | 3% |
| Dietary Fiber 0.3g | 1% |
| Sugars 3.98g | 3% |
| Protein 0.94g | 2% |
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Comments
October 29, 2010That sounds interesting.I've made cumin seeds cookies before,must try these.Thank you for sharing!
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