|Source||Mrs. Grasso (1970)|
Grease baking sheets. Set oven at 375°. Cream shortening and sugar until light’ and fluffy. Beat in fennel seed, 1 teaspoon lemon rind, and vanilla. Blend in eggs, then sifted flour mixture. Drop by level teaspoons onto baking sheets. Bake 10 to 12 minutes, or until edges are lightly browned. Remove to wire rack. When completely cool, dip tops in Lemon Icing and sprinkle with nuts.
Lemon Icing: In a small saucepan, bring water to a boil. Remove from heat and stir in sugar until smooth. Blend in 1 teaspoon lemon rind. Keep warm while icing cookies.
Makes approximately 10 1/2 dozen.