Recipe adapted from Barefoot Contessa
Yields 12-14 cookies
Ingredients
3/4 pound butter, softened
1 cup sugar
3 1/2 cups flour
½ tsp salt
1/2 teaspoon fennel pollen, plus more for rolling
Directions
In the bowl of an electric mixer with the paddle attachment, cream together the butter and 1 cup of sugar until they are just combined.
Put the fennel pollen in a medium bowl, sift together, with a whisk, flour and salt; then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together.
Roll into a log about 2 inches in diameter. Sprinkle a generous amount of fennel pollen to cover the log. Roll in plastic wrap. Chill until firm.
Preheat the oven to 350°F. Carefully slice the log into 1/4″ cookies. Place the cookies on a sheet pan covered with parchment. Bake for 11-13 minutes, until the edges, begin to brown. Allow to cool to room temperature.
The cookies can then be glazed or left plain. Both are delicious.
