1 stick of butter (1/2 C)
2 T sesame seeds
2 T fennel seeds
1/2 C powdered sugar
1 C flour
1/2 t baking soda
Handful slivered almonds
In a skillet, melt the butter and stir in the seeds. Allow them to toast for a couple of minutes, then remove from heat and cool to room temperature.
Put the butter-seed mixture in a large mixing bowl and cream in the powdered sugar. Blend in the egg. Dump the flour on top and sprinkle the baking soda over it, then mix the whole lot together.
Form into 1-inch balls and place on an ungreased cookie sheet. Press 2-4 slivered almonds into the top of each cookie, flattening it.
Bake at 350 F for 12 minutes, until lightly browned.