Pistachio-Fennel Cookies | America's Test Kitchen

Ingredients

• 2 cups (10 ounces/283 grams) all-purpose flour
• 1 1/2 tablespoons fennel seeds, ground
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 16 tablespoons unsalted butter, softened
• 1 1/2 cups (10 1/2 ounces/298 grams) sugar
• 1 large egg
• 1 tablespoon grated lemon zest
• 2 teaspoons almond extract
• 1 cup shelled pistachios, chopped