This is a lovely little cookie - perfect for the holiday season. Although I have to admit this is not one of the grandmother's recipes friends have been asking me to share. The recipe is originally from the Hi-Rise Bread Company in Cambridge, MA, requested by Jessica Fechtor to be included in her memoir Stir. A good cookie and a good read, enjoy!
(As with all macaroons, the flavor develops best if placed in refrigerator once cooled after baking then return to room temperature to serve).
