Fennel Pistachio Cookies

Welcome to my first blog where I will talk about great recipes that I have either created or love and are worth sharing. Check out this innovative cookie! You will love them! I promise! Let me know what you think. This recipe can also be found on www.allrecipes.com and features Real Butter.

Fennel Pistachio Cookies

“Butter makes this simple drop cookie soft and rich while pistachios give it an unexpected crunch. Lemon rind and fennel seeds round out the cookie with a citrusy-anise flavor.”


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READY IN  25 Min


  Nutritional Information

Fennel Pistachio Cookies

Servings Per Recipe: 36

Amount Per Serving

Calories: 124

  • Total Fat: 6.6g
  • Cholesterol: 20mg
  • Sodium: 111mg
  • Total Carbs: 14.9g
  •     Dietary Fiber: 0.5g
  • Protein: 1.5g


  • 1 cup butter, softened
  • 1 1/2 cups sugar
  • 1 egg
  • 2 tablespoons amaretto or almond extract
  • 1 tablespoon lemon zest
  • 1 1/2 teaspoons fennel seed
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup pistachio nuts, chopped, plus extra for garnish


  1. Preheat oven to 350 degrees F. 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.
  2. In a medium bowl, combine flour, baking powder and salt; gradually add to butter mixture; beat well. Stir in pistachio nuts (dough will be stiff).
  3. 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. Store in an airtight container at room temperature for up to 1 week.