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1
Make certain that the butter is soft, and not melted.
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2
Using an electric mixer or electric hand mixer, beat the butter, sugar, vanilla, fennel seed, aniseed,& salt in a large bowl until light& fluffy.
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3
Beat in the eggs.
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4
Add the flour& mix just until blended.
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5
Do not over-mix.
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6
Transfer the dough to a sheet of plastic wrap& shape the dough into a log about 1 1/2 in diameter.
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7
Wrap the dough log in the plastic wrap& refrigerate for 2 hours.
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8
Preheat the oven to 350 degrees.
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9
Line baking sheets with a silpat, parchment paper or lightly spray with Pam.
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10
Cut the dough log crosswise into 1/4 thick slices.
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11
Transfer the cookies to the prepared baking sheets, spacing evenly apart.
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12
Press about 6 pine nuts decoratively atop the cookies, so that the pine nuts will be indented into the cookies.
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13
This will also press or flatten the cookies slightly& spread them a bit larger.
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14
If desired, you may also sprinkle some decorative colored sugar sprinkles atop of each cookie.
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15
Bake until the cookies are almost golden brown around the edges, about 15 minutes.
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16
Remove from oven& set aside to slightly cool for a few minutes.
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17
With a spatula, transfer the cookies onto a plate or into a cookie jar.
