Fennel Pistachio Cookies


1 c (2 sticks) of butter, softened
1 1/2 c sugar
1 egg
2 TB Amaretto
1 TB lemon zest
1 1/2 tsp fennel seeds or anise seeds
2 c flour
1 tsp baking powder
1/2 tsp salt
3/4 c chopped pistachios, plus extra for garnish, if desired


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 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 pistachios. 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.