This needs to be made IBS-friendly. I'm no chef, so I don't know what to sub for what and how much.
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 **what to sub?** 2 eggs **sub egg whites** 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.
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Fennel Seed Cookies **needs to be made IBS-friendly!!**
