Raddysh reaches in and pulls on Wood
Nov. 15th, 2025 07:35 pmWhen I was a kid, the Italian bakery in my neighborhood had all the usual types of fancy butter cookies and pignoli and tricolor cookies etc. but they also had a selection of less fancy cookies - like sesame cookies and S cookies and anginetti etc., and what we used to call chocolate sprinkle cookies, which may have started out similarly to butter cookies but were sturdier/crumblier, piped in a swirl, and covered with chocolate sprinkles. That bakery closed a long, long time ago (though you can still get frozen pasta with their name on it at the supermarket), and I have been trying ever since to recreate those cookies, with little success.
Today I baked the butter cookies from the Dolci cookbook (pic), though I didn't bother with sandwiching them with jam, and instead added chocolate sprinkles, and 1/2 tsp almond extract in order to try to recreate the taste of those old cookies. They are pretty close! They might need to be slightly less sweet, and probably cook a couple of more minutes, but they're the closest I've come so far. Also, I had the correct piping tip AND you don't chill the dough until after you pipe the cookies so it's a much easier proposition all around.
I also made the King Arthur small batch focaccia, but it never rises as much as they say it should during proofing. Still rises nicely in the oven and tastes great though.
The timing all worked out really well, even though I didn't plan ahead. Sometimes I get lucky since timing is generally the hardest part of cooking for me.
Ha! The announcer was like, "low event hockey, with only 5 shots" and now the Blue Jackets are getting a penalty shot! Igor stopped it though.
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Today I baked the butter cookies from the Dolci cookbook (pic), though I didn't bother with sandwiching them with jam, and instead added chocolate sprinkles, and 1/2 tsp almond extract in order to try to recreate the taste of those old cookies. They are pretty close! They might need to be slightly less sweet, and probably cook a couple of more minutes, but they're the closest I've come so far. Also, I had the correct piping tip AND you don't chill the dough until after you pipe the cookies so it's a much easier proposition all around.
I also made the King Arthur small batch focaccia, but it never rises as much as they say it should during proofing. Still rises nicely in the oven and tastes great though.
The timing all worked out really well, even though I didn't plan ahead. Sometimes I get lucky since timing is generally the hardest part of cooking for me.
Ha! The announcer was like, "low event hockey, with only 5 shots" and now the Blue Jackets are getting a penalty shot! Igor stopped it though.
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