Cream 1–1/2 sticks butter until soft. Add 1 TBL Pernod, 1/2 tsp ground white pepper, 1 TBL fennel seeds (ground after measuring), 1/4 tsp salt. Add 3/4 cup granulated sugar, 2 eggs, 1 egg white. When mixed, add 1–3/4 cups flour and 2/3 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 1/2-inch opening cut at one corner. Pipe 3- to 4-inch cookies onto parchment-lined cookie sheets, about 1–1/2 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.