Category : Desserts
Author : Stephanie Simmons
Hits : 3933
Date : 13/10/2008
1 cup Butter, Softened1 1/2 cups Sugar1 Egg2 tbsp Amaretto or Almond Extract1 tbsp Lemon Zest1 1/2 tsp Fennel Seeds2 cups All Purpose Flour1 tsp Baking Powder1/2 tsp Salt3/4 cup Pistachio Nuts, Chopped, plus extra for garnish (optional)
Preheat oven to 350 degrees. In bowl of electric mixer, beat butter 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 and beat well. Stir in pistachio nuts, batter will be stiff.Shape dough into 1 inch balls, place 2 inches apart on ungreased cook sheets. If desired, flatten balls slightly and sprinkle with additional chopped pistachios. Bake for 10 minutes or until lightly browned. Cool slightly on cookie sheets, remove to wire racks and cool completely. Store in airtight container at room temperature for up to 1 week.
Good-quality papayas will be fairly large, 1/2 yellow or more and slightly soft when ripe.
Avoid product that is too soft or has scars or (...)
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