"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pizette Cookies Recipe

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This recipe for Pizette Cookies, by , is from The TOO good to forget Recipe Book, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lundy Lamura
Added: Friday, December 26, 2008


4 cups flour
2 eggs
2 cups sugar
2 tsp baking powder
6 oz. chocolate chips
4 oz cocoa
1/4 tsp cinnamon
1/4 tsp nutmeg
rind of 1 lemon
1/2 cup olive oil
1 cup water
1 # of almonds chopped and roasted at 350F for 15 minutes

Mix all ingredients. Let dough rest for 1 hour. Roll into a log and cut diagonally 1 inch in diameter. Place on ungreased cookie sheet. Bake for 10 minutes at 375F. Make a frosting using confectioner sugar, milk and cocoa (should be a little runny). Drizzle over cookies.




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