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Pawpaw Cookies with Fennel Pollen

Pawpaw Cookies with Fennel Pollen
Well-ripened pawpaws have a rich, tropical fruity flavor that is reminiscent of anise. A special blend of fennel pollen and sweet spices enhances the pawpaw flavor to make this a truly unusual - and delicious - spice cookie.

Ingredients:

1 ½ cups pawpaw pulp
¾ cups shortening
1 ½ cups brown sugar
3 cups sifted flour
1 egg
1 Tbsp baking soda
1 tsp salt
1 Tbsp Fennel Pollen

Directions:

 

Cream the shortening and sugar thoroughly. Beat the egg and add it, along with the pawpaw pulp to the creamed sugar/shortening mixture, stirring well to combine. Stir in the dry ingredients, mixing well.


Form into small balls, about 1 ½ inch diameter and place on a lightly greased cookie sheet. Gently press into round flat shapes with the bottom of a glass that has been lightly greased. Bake in a moderate oven (350 degrees) for about 15 minutes or until slightly browned.

 

 



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