My first idea for this month's Waiter, There's something in my...Easter Basket being hosted by the Passionate Cook, was to do some sort of rabbit dish. I had quite a good chuckle over it all by myself while I was doing the dishes. Unfortunately, since the demise of my dear Dodo lapin, I'm still in a lavender state of mourning and couldn't bring myself to do it. I love rabbit but felt morally compromised eating it when I had one as a pet. It's just not right eating your family member's cousins and even though he is no longer with us, I haven't found the courage...yet. But, I really really really do hope someone else will make a rabbit based dish because I think it's hilarious. Yum, yum.
Anyway, these lovely little things have been on my list to make for awhile and they fit perfectly with the theme. They are my verision of Easter grass! Every basket needs it and why not make it edible. These cookies are perfect in their original form and represent what an Italian cookie should be. They are mild and light with just the right crumb. My addition of lemongrass was a godsend (I think I'll double the quantity next time) and instead of regular sesame seeds I thought black ones would take the Asian touch a step further. Unfortunately, I discovered at the very last minute that I had eaten the entire bag of black sesame seeds that were in my pantry. Who goes through that many anyways?? So instead, I toasted regular sesame seeds as called for in the recipe and used some poppy seeds that were pretty happy to get in on the action.
