Pine-nut cookies


The perfect thing with a glass of wine. The ground fennel seed is divine in these cookies.

Makes about 24 to 36 cookies
1 stick (1/2 cup) unsalted butter, at room temperature
1/2 cup plus 2 tbsp sugar
1 1/2 tsps ground fennel seed
1 tsp good vanilla extract
1/4 tsp salt
1 large egg
1 1/4 cup all-purpose flour
1/4 cup pine nuts

Using an electric mixer, beat the butter, sugar, vanilla, fennel seed and salt in a large bowl until light and fluffy.
Beat in the egg.
Add the flour and mix just until blended
Transfer the dough to a sheet of plastic wrap. Shape the dough into a 8 inch long log. Wrap the dough in the plastic wrap and refrigerate for 2 hours.
Preheat the oven to 350 F.
Line a heavy, large baking tray with a silpat mat or parchment paper.
Cut the dough log crosswise into 1/8 to 1/4 inch thick slices.
Transfer the cookies to the prepared baking sheets, spacing evenly apart.
Press the pine nuts decoratively atop the cookies.
Bake until the cookies are golden around the edges, about 15 minutes.