So how do you make these beauties if you don't have an adorable Norweigian grandmother cranking them out for you like a pro? Oh, how we miss Grandma Henricksen! Well, it takes a bit of special equipment, some patience, and fingertips tough enough to handle the hot cookies (aka, Christian in my household...although even he wears heavy duty kitchen gloves). The batter is ridiculously simple and the process is really fun...part of the holiday tradition in our household since we often make them on the living room table in front of a Holiday movie!
I recently held a family recipe contest at the call center in Peoria, IL that I oversee as a part of my day job. I got so many amazing contributions of recipes that sounded delicious & had a fabulous back story, but there could only be one winner...and that winner was Michelle Turchi's Family Succarini (or Zuccarini) Cookie Recipe! Just in time for me to try out for my annual Cookie Party!
So what did I think? They're quite yummy...and remind me a lot of biscotti, so are a great "breakfast cookie." But making them in this particular little shape and then trying to dip them in hot bubbling sugar without burning yourself is a bit labor intensive. So I think next time I make them I'll make them larger so they're both faster to make and easier to dip. That probably means they wouldn't technically be Zuccarinis....but hey, they'd still taste just as good! Kudos to Michelle for making them every year...hers were much more beautiful than mine so maybe she has some tips on how to make the process easier as well!
Michelle's lovely family backstory and recipe are below...enjoy, and of course if you have a family cookie recipe of your own please share!
The recipe below is a SavoryGirl original that was inspired by what was in season at the Farmer's Market years ago when Christian & I first started trying to eat locally and seasonally. While it is certainly different now, growing up in New England the only thing I knew about figs was that they were a critical component of Fig Newton's...oh how I've grown. Now we count the days until fresh figs appear at our Farmer's Market each year. If you're lucky you'll get an early crop in the spring and then another crop in the fall...so keep your eyes peeled!
How could I forget to include a Cinco de Mayo dinner in this week’s menu?! Christian and I love going to Mexico and in fact spent our honeymoon about 6 years ago there. We also work Mexican inspired dishes into rotation so regularly that we often joke that we must have been Mexican in a past life...so we simply can’t skip the Cinco de Mayo festivities even if we do stay home. That means I’ll be swapping out the White Bean & Kale Soup on this week’s menu for the Cinco de Mayo menu below (since I have the ingredients for the soup though I’ll make that next week....thankfully kale lasts forever!).
I’ll start with the dinner we made ourselves on Valentine’s Day itself...a nice bottle of 2006 Mumm Blanc de Blanc, Mussels Steamed in a Spicy Tomato-Cilantro Broth with a DIY salad of Arugula, Beets, Fresh Parmigiano Reggiano Cheese drizzled with truffle honey, balsamic, olive oil, salt & pepper. Dessert was homemade chocolate dipped strawberries.
The recipe below uses dark chocolate since that's our favorite, but you could also use milk or white if that's your preference. Depending on how big your sweet tooth is, this should serve about 6.