A fabulous butter cookie with sophisticated appeal and taste.

Fennel Pistachio Cookies

1 cup (2 sticks) butter, softened
1 1/2 cups granulated sugar
1 large egg
2 tablespoons amaretto or almond extract
1 tablespoons lemon zest
1 1/2 teaspoons fennel seeds
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup pistachio nuts, chopped, plus extra for garnish (optional)

1. Preheat oven to 350°F (175°C). Beat butter with an electric mixer at medium speed until creamy. Gradually add sugar; mix well. Add egg; beat well. Add amaretto, lemon zest and fennel seeds; mix to combine.
2. In a medium bowl, combine flour, baking powder and salt; gradually add to butter mixture; beat well. Stir in pistachio nuts (dough will be stiff).
3. Shape dough into 1-inch balls; place 2 inches apart on ungreased baking sheets. If desired, flatten balls slightly and sprinkle with additional chopped pistachios. Bake for 10 minutes or until lightly browned. Cool slightly on baking sheets; remove to cooling racks and cool completely.
4. Store in an airtight container at room temperature for up to 1 week.

Makes about 2 1/2 to 3 dozen.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.