Anise Cornmeal Fingers

Cream 1½ sticks butter until soft. Add 1 TBL Pernod, ½ tsp ground white pepper, 1 TBL fennel seeds (ground after measuring), ¼ tsp salt. Add ¾ cup granulated sugar, 2 eggs, 1 egg white. When mixed, add 1¾ cups flour and ⅔ cup cornmeal, blending just until mixed in. By hand, mix in grated lemon peel from 2 lemons.

Put dough into a pastry bag or plastic bag with a ½-inch opening cut at one corner. Pipe 3- to 4-inch cookies onto parchment-lined cookie sheets, about 1½ inches apart. Bake at 325 F convection for about 20 to 25 minutes. (Bake at 325 F non-convection for 25 to 30 minutes.) Cookies will be golden and brown around the edges.

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