How to make it

  • In a smal bowl, soak the fennel seed in the boiling water
  • Set aside
  • In a large bowl, cream the butter and the brown sugar
  • Beat in the egg
  • Drain the fennel seed
  • Combine the flour, baking soda, and the fennel seed
  • Gradually add to the creamed mixture
  • Roll into 1-inch balls
  • Place 2 inches apart onto ungreased baking sheets
  • Bake at 350 F for 10-12 minutes or until lightly browned
  • Roll the warm cookies in the confectioners' sugar
  • Cool on the wire racks

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