Galletas de ajonjolí y anís

Galletas de ajonjolí y anís. Literally, cookies with sesame and anise. Nothing in the Spanish there about lard (manteca de cerdo), but it’s the lard that makes these singular. They melt in your mouth, leaving behind the slightly smokey sweet nutty taste of the toasted sesame seeds.

I am not a fan of anise. Neither is Bruce. Yet another first, I bought anise seeds for this recipe, and crushed them using a mortar and pestle. I feared I wouldn’t care for these cookies because of that particular ingredient, but I was wrong. They lend a subtle undertone, not at all overwhelming and slightly clean tasting, a little like the barest hint of mint. We all agree: ¡Galletas de ajonjolí y anís sabor muy delicioso!


About pattiblaine

Raised under the name of Snyder in the upstate NY town of Vestal, I've worked as a typesetter, a fast food salad bar tender, an art reviewer, a waitress, a part-time nanny, and a very-bad-with-phones temp. Once upon a time I was all-but-thesis toward a Masters in Art History. Now I'm just a mom with a lot of fiber squirreled away throughout the house. We call it insulation. In 2013 I completed a life-long learning program at Colgate Rochester Crozer Divinity School, and am a postulant toward the diaconate in the Episcopal Diocese of Rochester, NY. In addition to coordinating volunteers for the soup kitchen, I volunteer as a tutor at a deeply impoverished city elementary school, and am a docent at the Memorial Art Gallery.
This entry was posted in Extracurricular, On the fly (aka from a mobile device), The Joy of Cookies and tagged , , , , , , . Bookmark the permalink.

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