Fennel Walnut Cookies
Fennel Walnut Cookies are a light buttery cookie, usually made at Christmas, but also when you want a tea-style cookie to serve with your favorite tea as a light dessert anytime of the year. Our recipe has fennel seed for a mild licorice flavor, with finely chopped walnuts. The brown sugar gives them a rich texture and the powdered sugar adds a sweet finish. They are very addictive so you might want to make a double batch, since your family and guests will ask for more.
1 Tablespoon Fennel Seed, Crushed
2 Tablespoons Boiling Water
¾ Cup Butter, Softened
⅔ Cup Brown Sugar, Packed
½ Teaspoon Baking Soda
2 Cups All-purpose Flour
½ Cup Walnuts, Chopped Fine
Powdered Confectioner’s Sugar
Preheat the oven to 350F.
Put the crushed fennel seed in a small mixing bowl. Add the boiling water, stir a bit, then set aside until needed.
Add the butter and brown sugar to a stand mixer bowl. Cream until well combined and fluffy. Add the egg and beat to combine. Add baking soda, flour, fennel seed mixture, and walnuts. Mix well
Roll the cookie dough into 36 round 1″ balls. Set 2″ apart on 2 ungreased baking sheets. Bake at 350F for 10-13 minutes or until lightly browned. Cool on a wire rack. Once at room temperature, roll in the powdered sugar. They look like cute little snowballs.