FLAVOR GOD ITALIAN ZEST RECIPES

Steps:

• In a large bowl combined all ingredients needed to the dough. Mix with your hands or in a standing mixer until all ingredients are combined.NOTE: it's recommended to set about 1/2 cup of flour aside (from the total amount) before making the dough. As the dough comes together add the remaining flour if needed.
• Transfer the dough to work surface and knead for a couple of minutes until smooth ball forms.
• Wrap in a plastic wrap and let rest in the fridge for 1 hour.
• You can make the dough the day before and take it out of the fridge 2 hours before baking the cookies.
• Pinch of a nice piece of the dough and roll it out into about ½ inch (1.3 cm) thick rope. Cut each rope into about 2 inch (2 cm) thick pieces.
• If you want to have cookies more or less of the same size measure each piece you cut with a sample piece of dough.
• Press each cookies with a palm of your hand to slightly flatten them out.
• Quickly dip each cookies in water or milk and roll in sesame seeds and place on a baking sheet lined with parchment paper.
• As an alternative arrange cookies on a baking sheet lined with parchment paper and using clean spray bottle spray them with water.
• Then dip each cookie in sesame seeds and place back on a baking sheet.This last method is less messy but either one will work great for the final result.
• Preheat oven to 350F (175C) and bake for 20-25 minutes until lightly golden brown.
• Let cool and enjoy!

Steps:

• Melt 1 tablespoon butter in heavy medium saucepan over medium heat. Add chopped onion and cook until tender, stirring occasionally, about 8 minutes. Add flour and stir 2 minutes. Gradually mix in canned chicken broth. Bring mixture to boil. Add asparagus pieces and summer savory and simmer until asparagus is very tender, about 25 minutes. Cool slightly.
• Drain asparagus, reserving cooking liquid. Puree asparagus in food processor. With machine running, Gradually add 1/2 cup cooking liquid. Return mixture to saucepan. Season with salt and pepper. (Soup can be made 1 day ahead. Cover and refrigerate.) Bring soup to simmer. Ladle into bowls. Top with dollops of sour cream or yogurt, if desired.