Ingredients
1 tablespoon fennel seed, crushed2 tablespoons boiling water3/4 cup butter, softened2/3 cup packed brown sugar1 egg2 cups all-purpose flour1/2 teaspoon baking sodaConfectioners’ sugar
Preparation
In a small bowl, soak fennel seed in boiling water; set aside. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg. Drain fennel seed. Combine the flour, baking soda and fennel seed; gradually add to creamed mixture and mix well.
Roll into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Roll warm cookies in confectioners’ sugar. Cool on wire racks.
