Esther's la petite cookies.
(photo credit: PASCALE PEREZ-RUBIN)
I’ve made so many different kinds of cookies in my life, there’d be no way to count all of them. Some are filled with jelly or cream, while others are folded over in a complicated fashion. The common denominator is that they all are somehow connected to my late mother, Esther. She would make crunchy orange-blossom cookies with sesame seeds and ground almonds that she would store in beautiful metal containers. Over the years, I’ve learned many new techniques that have allowed me to reproduce many of the cookies that I remember munching on as a child. If you add a little more liquid, or a little more oil, the texture changes, and I love playing around with the ingredients until the cookies come out perfectly.
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