Nusli

This is another butter-style cookie that I like to pipe from a bag using a large star tip, making a walnut-sized dollop, then swooshing the tip down and toward me, creating a scallop-like shape. My mother’s recipe calls for potato starch, which I recommend if it’s available. In Alsace, that was the common starch as corn wasn’t a traditional Alsatian crop. I like to finish these by dipping half of each cookie in chocolate (use a double boiler to melt your chocolate). You can eat them right a