In a small bowl, soak fennel seed in boiling water, set aside. In a mixing bowl, cream butter and brown sugar. Beat in egg. Drain fennel seed. Combine the flour, baking soda, and fennel seed; gradually add to creamed mixture.
Roll into 1 inch balls, place 2 inches apart on ungreased baking sheets.
Bake at 350 degrees for 10 to 12 minutes or until lightly browned. Roll warm cookies in confectioners sugar. Cool on wire racks.
Originally Submitted
11/30/2008
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