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“This was a recipe that I got from another person & I then made improvements in the ingredients until I felt that I had the perfect tasting cookie.”
36-48 cookies

Ingredients Nutrition


  1. Make certain that the butter is soft, and not melted.
  2. Using an electric mixer or electric hand mixer, beat the butter, sugar, vanilla, fennel seed, aniseed,& salt in a large bowl until light& fluffy.
  3. Beat in the eggs.
  4. Add the flour& mix just until blended.
  5. Do not over-mix.
  6. Transfer the dough to a sheet of plastic wrap& shape the dough into a log about 1 1/2” in diameter.
  7. Wrap the dough log in the plastic wrap& refrigerate for 2 hours.
  8. Preheat the oven to 350 degrees.
  9. Line baking sheets with a silpat, parchment paper or lightly spray with Pam.
  10. Cut the dough log crosswise into 1/4” thick slices.
  11. Transfer the cookies to the prepared baking sheets, spacing evenly apart.
  12. Press about 6 pine nuts decoratively atop the cookies, so that the pine nuts will be indented into the cookies.
  13. This will also press or flatten the cookies slightly& spread them a bit larger.
  14. If desired, you may also sprinkle some decorative colored sugar sprinkles atop of each cookie.
  15. Bake until the cookies are almost golden brown around the edges, about 15 minutes.
  16. Remove from oven& set aside to slightly cool for a few minutes.
  17. With a spatula, transfer the cookies onto a plate or into a cookie jar.

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