Cornmeal-fennel cookies

I just took these out of the oven, a new cookie in my recent Sunset magazine---are they good!!!
1/2 cup butter, at room temperature
1 cup sugar
1 tsp. fennel seeds, coarsely ground (in a mortar or spice grinder)
1/4 tsp salt
1 egg
1 3/4 cups flour, sifted
3 tbsp. fine yellow cornmeal
1 1/2 tsp baking powder

1. In a large bowl, cream butter and sugar until light and fluffy. Add fennel seeds and salt. Add egg and beat to combine.

2. In a small bowl, stir together flour,cornmeal, and baking powder.Add these dry ingredients to butter mixture in 3 batches, mixing after each addition.Shape dough into a log, wrap in plastic wrap and refrigerate at least 2 hours and up to a day.

3. Preheat oven to 375 degrees. Break off small bits of dough (about 1 tsp) and roll into small balls.Arrange on parchment paper-lined cookie sheets and flatten (with bottom of a glass or your palm)Bake cookies for about 8 min, or until golden brown and puffed. Transfer to cooling racks.
Makes about 3 dozen cookies.
I wish I had had this recipe a little sooner, but it's not too late to make them for Christmas. I'm making so many different kinds this year, it's really fun and I think my neighbors are going to like all of them.