>> 1 cup softened butter
>> 1/2 to 3/4 cup organic cane sugar
>> 1 egg yolk lightly beaten
>> 2 tbsp finely chopped angelica leaves
>> 1 tbsp fennel seeds
>> 2 1/2 cups unbleached flour
Place the sugar and butter into a bowl and using a wooden spoon, mix well. Add in the egg yolk and angelica and blend well. Slowly add in the flour and fennel seeds stirring until thoroughly combined.
Once thoroughly blended cover and put in fridge for 30 minutes.
Preheat oven to 375 degrees. Line baking sheets with parchment paper.
Take dough from fridge. Take golf ball sizes of dough and roll in your hands. Flatten onto parchment paper to about 1/8” thick. Alternatively you can roll out the dough and use cookie cutter shapes.
Bake 12-15 minutes until golden brown. Let cool 10 minutes then transfer to wire rackets to cool completely.
Makes about 2 dozen.
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