Round balls, as per the recipe, and thumbprint variation. Gourmet Cookie Book says these are cake-like sesame cookies, served at Italian weddings and christenings. In spite of the toasted sesame coating and a tasty vanilla-flavored dough (I always taste the raw dough, don't you?), these cookies are dry, dry, dry. Their saving grace is that they soften and color up nicely when dunked into wine. As long as you don't mind sesame seeds in your wine. Butter mixture gets mooshed into flour mixture. Refrigerating in discs allows quicker chilling. I tried an alternative preparation. The sesame coating reminded me of a thumbprint cookie recipe, so I pressed small holes in the center of each dough ball and filled them with apricot jam. The fruit adds to the flavor combo, adds moisture, and glues some of the crumbly dough together. My Tuesday knitting group likes them. Good thing, because the recipe makes 5 dozen. I'm sticking with my initial assessment. They still look ...
I began this blog when my mother was ill and needed enough of my attention that I could not concentrate on longer-form works I wanted to write. I set those aside to distract myself with cookie-making and this blog. Please find my new blog (2020) entitled "Time NOT Lost" at karenbrattesani.blogspot.com, where I explore the behavior I see around me -- both my own and that of others -- and what it says about our changing culture during the coronavirus pandemic. And, I hope, beyond.