Flavorful and not-too-sweet morsels with fennel and sesame seeds that pair perfectly with a cup of after-dinner coffee. Try the cardamom and black pepper variation for a delicious cookie aimed at adults, rather than kids.
1 stick of butter (1/2 C)
2 T sesame seeds (or use a mixture of sesame and flax seeds)
2 T fennel seeds
1/2 C powdered sugar
1 egg
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 10-12 minutes, until lightly browned.
Variation: Sesame Seed and Cardamom Cookies With Black Pepper
Replace the fennel seeds with 1/2 t cracked black pepper, 1 tsp crushed cardamom seeds, and 1 T flax seeds. Instead of the slivered almonds, sprinkle coarse turbinado sugar on the tops.