I bought fennel seeds for a different recipe. When I opened the package and smelled the seeds, I just knew I had to make cookies. There is something so soothing and nostalgic about that licorice smell. These are quick to whip up and definitely a crowd pleaser. - Jill
2 cups white sugar
2 tablespoons fennel seeds
1 cup butter, softened
2 tablespoons orange juice
2 teaspoons vanilla
1 teaspoon baking powder
1/2 teaspoon salt
2 cups all purpose flour
2 cups whole wheat flour, or all purpose flour
zest of one orange, optional, for topping
Preheat oven to 350 degrees.
In a large mixing bowl, cream together sugar, fennel seeds, and butter with electric beaters until smooth. Add the eggs, orange juice and vanilla and mix until blended.
In a separate bowl, stir together baking powder, salt, and flours. Add to sugar butter mixture and stir until combined.
With floured hands, roll dough into small balls andplace on a greased cookie sheet. Flatten each ball with your hand or the back of a spoon. They do not flatten much during cooking, so make sure they are not too thick before they go in the oven (should be about .075cm thick). If desired, place a few pieces of orange zest on top of each cookie and press down into dough.
Bake for 8-10 minutes in preheated oven, until the cookies are light brown.