NATIONAL HERB WEEK (1995) FENNEL COOKIES
from the International Herb Association

2 cups sugar, divided in half
2 teaspoons fennel seed
1 cup butter, softened
2 eggs
1 T. orange juice
1 T. water
1 teaspoon vanilla
1/2 teaspoon baking powder
1/2 teaspoon salt
4 cups flour

Add fennel seed to 1 cup of sugar and blend briefly in blender to
break up some of the fennel seed. Some whole seeds should remain.
Combine fennel-sugar with remaining cup of plain sugar and butter
and blend together. Add eggs, orange juice and water and mix briefly. Mix
remaining dry ingredients together, then add to creamed ingredients. Mix
well. This will be a stiff dough.
Divide dough into 4 pieces, making a flattened ball of each. Roll
dough out on floured surface until very thin. Cut with cookie cutter and
bake on greased ornon-stick cookie sheet until light brown.
Makes 75 crisp 2-inch cookies.
The recipe neglected to give temperature and time, but I baked them
at 400 degrees for 12 minutes.